Cranberry and Apple Jelly
| Cranberries, | 1 pint |
| Apples, | 4 lbs. |
| Sugar | |
| Water |
After wiping the apples thoroughly with a damp cloth, Adelaide removed the stems and blossom ends and cut into quarters. The cranberries Adelaide placed in the colander, dipped up and down several times in a pan of clear cold water, set aside to drain, then picked them over.
Putting the apples and cranberries into the saucepan she nearly covered them with water, placed them over the fire to cook slowly, stirred occasionally with the wooden spoon, then when they were very soft and mushy, Adelaide poured the fruit into the jelly bag. The juice dripped over night, and, in the morning, she measured the juice. To each cup, Adelaide measured an equal amount of sugar. The sugar was placed at the back of the range in an earthenware dish to heat through, but not brown, while the juice boiled rapidly for twenty minutes. Adding the sugar gradually, Adelaide stirred constantly until it had all dissolved.
When the cooked juice and sugar reached the "jelly point" she skimmed quickly, poured into a pitcher, filled the sterilized small glasses at once, and stood in a sunny window. After the jelly was cold, Adelaide wiped around the top and outside of each glass with a damp cloth, poured melted paraffin over the top, shook it gently from side to side to exclude all air, pasted on the labels, then stored the jelly away in the preserve closet.
This finished the "jelly making."
CHAPTER IV
PRESERVING AND CANNING
"Mother," questioned Adelaide, "what is the difference between 'preserving' and 'canning'?"
"Well, dear, according to the cook books, preserved fruits are cooked with from three-fourths to an equal weight of sugar, while canned fruits have only sufficient added to sweeten. Some fruits are often canned without sugar, as it is not the sugar that keeps the fruit, but the perfect sterilization of fruit and jars. Sterilizing, you remember, is the killing of all germs by boiling."
"Some fruits I much prefer canning without sugar, such as apples, peaches, blueberries and rhubarb. When you open the jars in the winter time and add the sugar as you need it the flavor is almost like that of fresh fruit," answered mother.
"Oh, I see, so that is why our peaches taste so much better to me than anybody else's!" exclaimed Adelaide.
Adelaide began with strawberries, but first she read the "general rules" again that she had written down in the beginning, because she did not wish to make a single mistake.