Never cook fruit in dishes of tin or iron.
To prevent mould gathering on preserves, keep a pan of lime on the shelves of the fruit closet, and have the closet dark and cool.
When newly-made jelly is a trifle too thin, set the glasses in a pan and put in the warming oven until of the right consistency.
One way to see if jelly has cooked sufficiently is to try it with a spoon. If it runs from the spoon in drops, not in a stream, it is cooked enough.
When jellies refuse to "jell," add a pinch of powdered alum.
If the preserving kettle be placed in a pan of boiling water, the contents can cook any length of time without burning, and need but occasional stirring.
Sprinkling ashes on the stove lid under a kettle of boiling fruit will prevent the fruit burning on the bottom of the kettle.
Drop half a dozen small agate marbles into the kettle of jelly. The marbles will keep in constant motion and prevent the juice from burning.
Place the sugar in a granite dish in the oven and stir frequently till all portions of the sugar are heated. Do not close the oven door.
Make a jelly bag from coarse white flannel, pointed on the bottom. Bind the top and sew strong loops to suspend it by. The little hair like threads on the flannel seem to hold every little roughness, making the juice perfectly clear. Have the bag as large as will hang in the kettle. Put a stout stick through the loops and suspend it in the kettle with enough cold water to cover the fruit. Cook until soft, lifting the bag occasionally to stir the fruit about. When the fruit is cooked very soft, suspend the bag in a convenient place to drip till morning. Do not squeeze it. In the morning, add the juice from the bag to that in the kettle, let boil about twenty minutes, add an equal quantity of sugar and boil about ten minutes more. This is the usual way to make jelly.
Have them very clean, place in a large pan on the fire in cold water, and heat to boiling point. Turn glasses upside down to drain, then place quickly on a cloth wrung out of hot water. Fill the glasses and set aside for a day, then cover the jelly with melted paraffin, pouring it in the glasses from an old tea pot or gravy dish. When a glass is opened, save the paraffin and use it over and over.
Berries and soft fruit may be washed and crushed, placed in a cheese cloth bag and squeezed carefully. Measure the juice and put in a kettle and boil ten minutes. Add an equal quantity of heated sugar, boil five minutes, and pour into glasses.
Select perfect fruit, wash, cut out all imperfect parts, remove stems and cores, and put in a kettle with cold water to cover. Boil slowly till apples are soft. Strain through a jelly bag, and suspend the bag to drip over night. Next morning, add the juice to that in the kettle, boil twenty minutes, add an equal amount of heated sugar. Let boil ten minutes, skim and turn into glasses.
A few quinces added to apples make a delicious jelly.
A rose geranium leaf placed in the bottom of a glass before pouring the apple jelly in it, will impart a delightful flavor.
A drop of oil of cinnamon put in apple jelly is much liked by many.
A handful of cherry leaves thrown into apple jelly while boiling will give the jelly a perfect cherry flavor. The leaves may be removed after boiling about twenty minutes.