Raspberry Or Strawberry Jam

Allow three-quarters pound sugar to one pound fruit. Wash fruit in the kettle, boil hard fifteen minutes, add sugar and boil fifteen minutes longer. Put into jelly glasses and cover with paraffine.

Currant Jelly

Wash the currants and add a few raspberries, about one-tenth as many as the currants. Put into kettle and boil twenty minutes, or until thoroughly cooked. Squeeze through a yard square of cheesecloth and measure juice. Allow one pound sugar to one pint juice Put the juice into kettle and boil twenty minutes. While the juice is boiling set the sugar in a cool oven to dry, about ten minutes. Put sugar into juice; let come to a boil, and out into glasses.

Grape Jelly

Wash grapes in a kettle and cook until done. Strain through a sieve, but do not press through. Boil juice five minutes. Add sugar, allowing pint for pound, and boil three minutes more. Put into glasses.

Quince Jelly

Take the cores and parings of the quinces, put them in enough cold water to cover them, and boil them until they are soft. Squeeze them, and add the juice to the water, and any syrup which may be left from the quince preserve and strain it. To each pint of juice allow a pound of sugar. Spread the sugar in pans, and put it in the oven to heat; it must be watched and stirred to prevent burning. Let the juice boil for five minutes, then pour in the hot sugar, stirring until it is entirely dissolved, and skimming any scum that may rise; there will be very little. Let it come to a boil, then take from the fire and put in jars or glasses. The jelly will be clear, of a good color, and keep well. All kinds of jellies can be made in this way, and it saves much labor in the time of boiling the juice and the trouble of skimming.

Crab Apple Jelly

Wash fruit, put into kettle, cover with water and boil until thoroughly cooked. Drain through a sieve. Allow one pound sugar to each pint juice, and cook twenty to thirty minutes longer.