Apricots are delicious combined with pineapple.
Blackberries, elderberries and loganberries make delicious juices and shrubs for summer beverages.
The total time of making blueberry jelly need not exceed 10 minutes.
Cranberries are not always put through a jelly bag, but are rubbed through a sieve.
Cherries are most delicious if preserved in the sun. A good combination for preserves is equal parts of cherries and strawberries.
Crab apples can be combined with some juices, such as peach, pear and pineapple, to furnish necessary pectin.
One-half currants and one-half raspberries make a delicious jelly; currants are in best condition for jelly making from June 28 to July 3.
Black currant jam is considered quite a delicacy these days.
Acid grapes are best for jelly; sweet, ripe grapes contain too much sugar. Equal portions ripe and green grapes are satisfactory.
If gooseberries are fully ripe they make finer-flavored jam than do green-as-grass gooseberries.