Pick the currants just before using them. Wash the bunches, if they need washing, and drain. Pick the currants from the stems, put into the kettle, and cook ten minutes, or until soft, crushing with the wooden spoon. When ready, pour into a pointed jelly bag, which is best made of felt (if you wish clear jelly), and hang to drain, - do not squeeze. When the juice is ready, measure it and the sugar as directed, cook the juice ten minutes, then put the sugar in, let boil up well, strain, and put into tumblers.
The currants may be simply crushed, and the juice extracted for jelly, without previous cooking.
Perfect, red, acid apples are the best, no matter what variety. Cut the apples into eighths, and use both parings and cores, as they improve the color and flavor of the jelly. Put three quarts of the cut-up apples in the preserving kettle, and pour over them one quart of boiling water, cook rapidly until the apples are soft, remove, and pour at once into a cheesecloth bag. When cool enough, squeeze out all the liquid possible, and pour into a white wool bag, and hang up to drain. When the liquid is ready, boil until a few drops on a plate will show signs of jelling, then put in the sugar, which was measured when the juice was put to cook and which measures three-fourths as much. The sugar must be set in the oven, and kept from burning and melting until hot enough to hiss when put into the juice. Let boil up well, keep the jelly skimmed all the time, take the glasses from the hot water, and fill them. Home-Made Vinegar.
Use the squeezed apples, boil up with water, strain, cool, and add a little sugar. Set in a warm place and cover with cheese cloth. Examine occasionally, and if not working, add a little more sweetening. Crabapple Jelly.
It is very convenient to make this jelly when making crabapple butter. Select apples with perfect cores as well as skins. Put to cook in water just sufficient to show through as you look down on the apples. When the crabapples are soft, with a granite ware cup dip off juice enough for a few glasses of jelly, let drip through the jelly bag, measure, heat the sugar, boil the juice, and proceed as before in apple jelly, except do not let cook too much, as it jells very.readily. Grape Jelly.
Wild grapes, just after they turn, make a fine jelly, both in appearance and flavor. Cultivated grapes will jell just before ripe, when ripe, and even after having been stored for weeks, but stored grapes will give a jelly that is of a dark color, and not transparent.
Wash the grapes on the stem, drain, and stem them.
Put in a stone jar without water, set in a pan of water, and cover closely. Let cook until the skins break, and the pulp is soft. Take from fire, pour into the jelly bag, and let drain. Measure the liquid and an equal amount of sugar. Put the sugar in the oven, and the liquid over the fire, boil twenty minutes. Then add the sugar hissing hot, let boil about two minutes, and pour into the hot tumblers.