General Hints

A flannel bag is the best for straining jelly. If possible, avoid putting jelly in any stage in a metal vessel. For every pint of strained juice, allow a pound of sugar. Granulated sugar is the best.

In all cases it is best to boil the juice fifteen minutes before adding the sugar, thus insuring the necessary evaporation, and avoiding the liability to burn it.

It is well also to beat the sugar before it is added, as, in so doing, the boiling process will not be interrupted.

All jelly should be made over a moderate fire, and be carefully watched and skimmed.

In making preserves, there must be no economy of time and care, and the fruit must be fresh.

Boil without covering, and very gently.

Jellies and jams must not be covered and put away until cold.

Marmalades require constant stirring.

In making jams, boil the fruit fifteen minutes before adding the sugar. Mash the fruit before cooking.

Grape Jelly

Grapes to be used before they are ripe - when just turning. Stem the grapes, and slightly cook them; then strain and take a pint of sugar to a pint of juice. It makes the jelly of a light-red color, and much finer flavored than ripe grapes.

Jellied Oranges

Boil small oranges in water until they can be easily pierced with a straw, and then cut in quarters; allow half a pound of sugar to a pound of fruit, and make a clear syrup; put in the fruit and cook over a slow fire until the fruit is clear; then stir in an ounce of isinglass and let it boil again; first take out the oranges and strain the jelly over them.