Currant Jelly

Gather the fruit early, as soon as fully ripe, as the pulp softens, and the juice is less rich if allowed to remain long after ripening. Never gather currants, nor other soft small seed fruit, immediately after a rain, for preserving purposes, as they are greatly impoverished by the moisture absorbed. I give the following recipe for jell}-, which never fails, and only requires half the usual quantity of sugar: Weigh the currants without taking the trouble to remove the stems; do not wash, but carefully remove leaves, and whatever may adhere to them. To each pound of fruit, allow half the weight of granulated, or pure loaf sugar. Put a few currants in a porcelain lined kettle, and press them with a potato masher, or anything convenient, in order to secure sufficient liquid to prevent burning; then add the remainder of the fruit, and boil freely for twenty minutes, stirring occasionally to prevent burning. Take out and strain carefully through a three-cornered bag, of strong, close texture, putting the liquid in either earthen or wooden vessels - never in tin, as the action of the acid on the tin materially affects both color and flavor. When strained, return the liquid to the kettle, without the trouble of measuring, and let it boil thoroughly for a moment or so, and then add the sugar. The moment the sugar is entirely dissolved, the jelly is done, and must be immediately dished, or placed in glasses. It will jelly upon the side of the cup as it is taken up, leaving no doubt as to the result. The recipe is good for all kinds of jelly.

Quince Jelly

Take fine, ripe quinces, wash, and rub them with a cloth until perfectly smooth. Remove the cores, cut them into small pieces, pack them tightly into your kettle, pour cold water on them until it is on a level with the fruit, but not to cover it; boil till very soft, but not till they break. Put into a jelly bag - do not squeeze but let it drip. To a pint of liquor, use three-fourths of a pound of sugar. Boil the liquor twenty minutes, then add the sugar, which has been heated in the oven, boil five minutes longer, and it is done. Crabapple jelly is made in the same way.