Spiced Apple Jelly

Duchess apples. 1/2 peck. Vinegar, 3 pints. Sugar.

Water, 1 pint. Cinnamon, 1 ounce. Cloves, 1/2 ounce.

Cut apples in quarters and boil with water, vinegar and spices tied in a bag, until soft and mushy. Drain through a jelly bag Boil the juice 20 minutes, add 3/4 of a cup of sugar for each cup of juice and let boil till it jellies. L. T., Weston.

Green Grape Jelly

Select grapes which are full grown but not turned in color Remove stems, wash, add a very little water and cook till skins and seeds are separated. Strain through a jelly bag. Measure juice and allow an equal measure of sugar. Boil juice 1/2 hour then add heated sugar and boil for about 5 minutes. Pour into sterilized glasses and cover when cold.

W. G. D., East Mansfield.

Quince Jelly

Quinces, 2 quarts. Tart apples, 1/2 peck.

Cranberries, 1 quart. Water.

Sugar.

Wash and wipe quinces, quarter, core and cut fine. Add apples also quartered, cored and cut fine, and cranberries. Add water to come nearly to surface of fruit, cover and simmer until very soft. Turn into jelly bag and drain. Boil juice 20 minutes, measure and add a pint of sugar to each pint of juice. When sugar is dissolved boil from 5 to 8 minutes or until it jellies. Pour into sterilized classes.

Apple Jelly

Apple juice, 2-3 cup.

Wild cherry juice, 1-3 cup.

Sugar, 1 cup.

Cook soft and strain apples and cherries, and measure. Boil hard for a few minutes, then add heated sugar. As soon as sugar is dissolved boil briskly for 20 minutes and pour into sterilized glasses.

Dried Apple Jelly

Place dried or evaporated apples in a saucepan and cover with water. Stew slowly for 2 hours, drain off juice through a jelly bag and boil it down one half. Add an equal amount of heated sugar and boil 5 minutes, or until it jellies. Pour into sterilized glasses.

Economical Apple Jelly

Use cores and skins of apples for this jelly. Break up fine, put in preserving kettle with just enough water to cover and cook slowly until tender. Drain through a jelly bag over night, then measure and to every pint of juice allow a pound of sugar. Bring juice to the boiling point, heat sugar and add to juice. Stir till sugar is dissolved and boil till it jellies. Pour into sterilized glasses.

Venison Jelly

Vinegar, 1 quart. Grapes, 1 peck.

Whole cloves, 1 ounce. Stick cinnamon, 1/4 ounce.

Sugar, 6 pounds.

Boil vinegar, grapes and spices till grapes are soft. Drain off juice and boil from 20 to 30 minutes longer. Add sugar which has been heated and boil 5 minutes, or until jellied. Grapes should be slightly under ripe.

Raspberry Jelly

Raspberries.

Currants.

Sugar.

Use equal quantities of raspberries and currants. Put in kettle and mash, then bring slowly to a boil, stirring frequently. When all the juice is cooked out strain through a jelly bag, allowing it to drip over night. In the morning put the drips to one side and press the fruit into another bowl which will give a less clear jelly. To each cup of fruit juice allow a cup of sugar. Stir till sugar is dissolved, then place over fire. When it boils draw back and skim, put over fire and boil again, draw back and skim, boil and skim a third time. Pour into sterilized glasses. When cool place in a sunny window and cover with paraffin when firm.

Dolly A., Roslindale.