This section is from the book "Mrs. Rorer's Vegetable Cookery And Meat Substitutes", by Sarah Tyson Rorer. Also available from Amazon: Mrs. Rorer's Vegetable Cookery And Meat Substitutes.......
Marmalade is a sort of cross between a butter and a jelly; marmalade and jam are one and the same.
Take equal weights of sour oranges and sugar. Grate the yellow rind from one-fourth of the oranges. Cut the fruit into halves, and scoop out the pulp with a spoon; reject all the seeds and the white skin. When you have, finished scooping out the oranges, put the pulp in a fine sieve to drain. Add the juice to the sugar, bring to boiling-point and skim. Boil rapidly fifteen minutes, and then add the grated rinds and the pulp. Boil fifteen minutes longer and put at once into tumblers.
Pick three pounds of barberries from the stems, wash them and put them into a double boiler with three pounds of sugar. Boil continuously for a half hour and stand them aside over night. In the morning strain them into a porcelain-lined kettle and simmer gently for twenty-five minutes; then put them into tumblers; when cold, fasten them the same as jelly.
Blackberry jam is more easily made than blackberry jelly and is equally good. Put the blackberries into a porcelain-lined kettle, adding just a little water - not more than a half pint to four pounds of berries. Cover the kettle, bring slowly to boiling-point, stirring occasionally. Press through a sieve. Measure the liquid, and return it to the kettle. Allow a half pound of sugar to each pint of liquid, adding the sugar when the liquid reaches the boiling-point. Boil rapidly twenty minutes, stirring frequently to prevent scorching. Pour into jars or tumblers, and seal the same as jelly.
This recipe will answer for red currants and grape jam.