Wild Cherry Jelly
| Wild Cherries, | 1 quart |
| Sugar | |
| Water, | 2 tablespoons |
After picking the cherries carefully into the colander, Adelaide dipped it up and down several times in a pan of clear cold water, then stood it aside to drain. Into the saucepan she measured two tablespoons of cold water, added the cherries and mashed them with the wooden potato masher.
Placing the saucepan over the fire, she let the cherries simmer until they were soft, stirring occasionally to prevent burning, after which she poured the fruit into the jelly bag and let the juice drip over night.
The next morning she measured the juice, and to each cup she measured three-fourths of a cup of sugar. The sugar she placed in an earthenware dish and stood on the back of the range to heat through but not burn.
The juice she let boil rapidly twenty minutes, added the heated sugar gradually, and stirred with the wooden spoon until all was dissolved. After the juice and sugar had boiled to the "jelly point" Adelaide skimmed it carefully, poured quickly into a pitcher and then into the sterilized small glasses.
Mother liked to have all of her jelly stand in the sun if possible, so Adelaide stood the glasses in a sunny window.
When the jelly was cold she wiped the tops and outsides of each glass carefully with a damp cloth, poured melted paraffin over the jelly (shaking it gently from side to side to exclude all air), pasted on the labels and stored the jelly away in the preserve closet.