Cherry Jelly

For Cherry Jelly, use the pie or morello cherry, and proceed the same as for Blackberry Jelly.

Cranberry Jelly

1 quart of cranberries 1 pound of sugar

1/2 pint of water

Wash the cranberries and put them on with the water to boil for ten minutes, then mash and squeeze through a flannel bag. Return the juice to the kettle, add the sugar, boil rapidly and continuously for about fifteen minutes, or until it jellies, and turn out to cool.

Currant Jelly

Select currants that have been freshly picked and are not too ripe. If they are sandy, wash them, but do not stem. Mash a small quantity at a time in a stone jar, with a potato-masher, squeeze through a flannel bag, then strain again without squeezing, that the liquid may be perfectly clear. Turn the liquid into a porcelain-lined kettle, stand over a brisk fire. Put the sugar into earthen basins, and put in the oven to heat. Boil the juice twenty minutes after it begins to boil, then stir in hastily the hot sugar, and stir until the sugar is dissolved, no longer. Skim thoroughly, bring it quickly to a boil again, and boil two minutes. Dip the tumblers into hot water, fill them with the boiling liquid, and stand away for twenty-four hours to jelly. If it is not then sufficiently jellied, cover the tumblers with common window-glass and stand in the sun several days. Then cover with tissue paper as directed for Blackberry Jelly.

Damson Jelly

Make precisely the same as Blackberry Jelly.

Grape Jelly

For this use ripe Concord, Isabella, or Clinton grapes. They should be freshly picked, and with the bloom on. Make precisely the same as Blackberry Jelly.

Green Grape Jelly

Fox grapes are the best for this. Stem the grapes, put them in a porcelain-lined kettle, barely cover with cold water, and finish the same as Apple Jelly.

Peach Jelly

Pare, stone, and slice the peaches, put them into a stone jar, and to each half-peck of peaches, allow one cup of water. Crack a dozen of the kernels and throw them in with the peaches. Stand the jar in a kettle of boiling water, cover closely, and boil for one hour, stirring until the fruit is well broken, then turn into a flannel jelly-bag, and hang up to drip. To every pound of this juice allow the juice of one lemon and one pound of granulated sugar. Finish the same as Apple Jelly.

Pear Jelly

Make precisely the same as Apple Jelly. This is very difficult to make.

Plum Jelly

For this use the common blue plums. Wash them in cold water, put them into a porcelain-lined kettle, and to each half-peck allow a pint of water; cover the kettle, and stew slowly until the plums are boiled to pieces; then turn into a flannel jelly-bag and let drip slowly; do not squeeze, or the jelly will be cloudy. Finish the same as Apple Jelly.

Quince Jelly

Wipe the fruit, cut it in halves, then in quarters, remove the seeds but do not pare. Now cut the quinces into thin slices, and finish the same as Apple Jelly.

The better way is to use the nice pieces for canning or preserving, and save the parings and knotty pieces for jelly, always rejecting the seeds, as they prevent the jelly from being clear and firm.

Raspberry Jelly

Make precisely the same as Blackberry Jelly.

Strawberry Jelly

Make precisely the same as Blackberry Jelly.