Cut up some fine pippin apples; do not pare them; let them boil till quite tender: then strain the juice and put it down with sugar, allowing three quarters of a pound to a pint of juice; put in while boiling, some lemon peel: when the jelly is done, which will be as soon as it is thick, take out the lemon peel. Put the jelly in half-pint tumblers.
GREEN GRAPE JELLY.
Put the grapes on to boil with a little water; mash them, and when the juice is well out, strain it; add a pint of juice to a pound of sugar; boil until it jellies.
MORELLA CHERRIES OR CARNATION.
Allow one pound of sugar to a pound of cherries; take out the stones with a quill; boil the juice and the sugar; skim it well, and then put in the fruit: when clear, they are done.
RASPBERRY JAM.
Allow a pound of sugar to a pound of fruit; stir it well, and when it is a thick jelly, it is done.
TO PRESERVE STRAWBERRIES.
The medium size are the best and the firmest; allow a pound of sugar to a quart of the fruit; sprinkle them with sugar for a couple of hours; then put all into the kettle together; skim it well, and let them boil twenty minutes; be very careful not to mash them.