Green Wild Grape Jelly

Make same as any grape jelly, using wild grapes when just ready to turn.

Quince Jelly

See that the quinces are perfectly clean, quarter and core them, but do not pare. Cut in small pieces, and put to cook in just enough cold water to cover them. Cook until soft. Drain through a white flannel bag, but do not squeeze. Measure the juice, and measure either three-fourths as much sugar or an equal amount, as you please. Put the juice in a porcelain lined or granite ware kettle over the fire, and put the sugar in a basin in the oven. Let the juice boil hard fifteen minutes, then put the sugar in hissing hot, let boil five minutes more, and try it to ascertain whether it will jell. It may need to boil a little more, but twenty minutes rapid boiling is usually enough.

Quinces are not a very satisfactory fruit for jelly when used alone. They jell with difficulty, making a syrupy rather than a perfect jelly.

Raspberry and Currant Jelly

Use one-third raspberry and two-thirds currant, and make same as currant jelly.

Cranberry and Apple Jelly

Wash and look over one quart of cranberries, put to cook in a granite or porcelain kettle with three-fourths of a pint of boiling water, cover closely and cook five minutes. Stir and mash with a wooden spoon, turn into a jelly bag with apples prepared as for jelly. Use three-fourths as much apple as cranberry juice, and add as much sugar as you have fruit juice. Cook five minutes and turn into glasses.

Class Rule.

Two cups of cranberries.

Three-fourths of a cup of water. Cook until soft.

Three cups of sliced apples.

Three-fourths of a cup of water. Cook until soft.

Drain through a jelly bag together. Use an equal amount of sugar and fruit juice. Cook five minutes and put into glasses.

Rhubarb and Apple Jelly

Wash clean and cut into pieces two quarts of rhubarb and one quart of good cooking apples. Add the grated yellow rind of a lemon and one and one-half cups of water. Cook covered until both rhubarb and lemon are soft, then drain through cheesecloth. Measure the juice, and for each pint of it use three-fourths of a pint of sugar. Put the juice over the fire and boil rapidly for twenty minutes. Put the sugar in the oven, and add it hissing hot. When it boils, turn the jelly into glasses, if it jells on trial, otherwise boil a few minutes longer.

Strawberry and Currant Jelly

Use equal parts of strawberry and currant, and make same as currant jelly, mixing the fruit before cooking.

Currant and Cherry Jelly

Use two-thirds currant and one-third cherry, and proceed as for currant jelly.

Apple and Quince Jelly

Use two parts apple and one part quince. Remove the seeds from the quinces, and cut the fruit in thin slices, otherwise proceed as for plain apple jelly. Use red apples to give color to the jelly.