Barberry Jelly is firmer and of better color if made from fruit picked before the frost comes, while some of the berries are still green. Make same as Currant Jelly, allowing one cup water to one peck barberries.
Grape Jelly
Grapes should be picked over, washed, and stems removed before putting into a preserving kettle. Heat to boiling-point, mash, and boil thirty minutes; then proceed as for Currant Jelly. Wild grapes make the best jelly.
Green Grape Jelly
Grapes should be picked when just beginning to turn. Make same as Grape Jelly.
Venison Jelly
| 1 peck wild grapes | |
| 1 quart vinegar | |
| Whole cloves | ¼ cup each |
| Stick cinnamon | |
| 6 pounds sugar | |
Put first four ingredients into a preserving kettle, heat slowly to the boiling-point, and cook until grapes are soft. Strain through a double thickness of cheese-cloth or a jelly bag, and boil liquid twenty minutes; then add sugar heated, and boil five minutes. Turn into glasses.
Damson Jelly
Wipe and pick over damsons; then prick several times with a large pin. Make same as Currant Jelly, using three-fourths as much sugar as fruit juice.