Apple Jelly

Take good sour apples, wash and wipe them, cut out any black spots upon the skin, and cut them up without paring or coring. Much of the richness of the apple is in the skin and core. Boil them in water enough to cover them, and when they become very soft, put the whole into a coarse linen bag, and suspend it between two chairs, with a pan under it, and leave it until it ceases to drip. Then press it. Allow a pound of fine sugar to a pint of apple-syrup. Boil up the syrup, and skim it; heat the sugar in a dish in the stove-oven, and add it as the syrup boils up, after being skimmed. Boil gently an hour. A short time before taking it up, add two tea-spoonfuls of essence of lemon for every three quarts of apple-syrup. To make it a very rich color, like guava, boil it two hours.

Crab-Apple Jelly

Boil the fruit in water enough to cover it, until it is perfectly soft; then proceed just as directed in the last receipt.

Barberry Jelly

This is made by boiling the fruit until the water is very strongly flavored with it; then put a pound of best sugar to a pint of juice. It should boil a little longer than currant or quince jelly.

Cranberry Jelly

Wash and pick over the fruit carefully, and boil it till very soft in water enough to cover it. Then strain it through a hair sieve, and weigh equal quantities of the pulp and fine sugar. Boil it gently, and with care that it does not burn, fifteen or twenty minutes.

Currant Jelly

Pick over the fruit, but leave it on the stems. Put it into the preserving kettle, and break it with a ladle or spoon, and when it is hot, squeeze it in a coarse linen bag until you can press out no more juice. Then weigh a pound of sugar to a pint of juice. Sift the sugar, and heat it as hot as possible without dissolving or burning; boil the juice five minutes very-fast, and while boiling add the hot sugar, stir it well, and when it has boiled again five minutes, set it off. The time must be strictly observed. Jelly to eat with meat does very well made with brown sugar, but must boil longer.

Quince Jelly

Take the water in which quinces have been boiled for preserving and for marmalade, and boil the clean parings until they are soft. (See directions in the receipt for preserving quinces without boiling the syrup). Then strain the water while very hot through a flannel bag, and allow a pound of best sugar for every pint. Put the sugar on a dish into the stove oven to heat; boil up the quince water; if any scum rises, take it off, and then stir in the hot sugar, and boil it slowly, but steadily, twenty minutes, or half an hour. The time necessary will depend somewhat on the water being more or less strongly flavored with the fruit.