Look over the berries carefully; put them, with the water, into a cooker-pail and let them come to a boil. Put them in a cooker for three hours or more, then pour them into a jelly bag and let them drip for a least six hours. To each cupful of juice add half a cupful of apple juice prepared as for [apple jelly]. Boil these juices for fifteen minutes, then add five cups of sugar to each six cups of juice and boil it for five minutes longer or until a drop will jelly on a cold plate if left for a few minutes. Pour it into glasses and seal it when cold, as directed for [apple jelly].

Stewed Blackberries

Pick over two quarts of berries, put them, with one cupful of sugar, into a cooker-pail and let them slowly come to a boil, stirring them occasionally as they are likely to scorch if cooked over a flame or very hot fire. When boiling, put them into a cooker for two hours or more. If cooked a very long time the juice comes out and leaves the berries rather small and seedy, but otherwise no amount of cooking hurts them.

Serves twelve or fifteen persons.

Currant Jelly

Wash twelve quarts of currants, add one cupful of water and put them on to boil. Stir them occasionally so that they will not scorch. When boiling, put them into a cooker for four hours or more. Pour them into a jelly bag and let them drip for at least six hours. Measure the juice, and when it has boiled fifteen minutes add an equal measure of sugar. Boil the mixture for five minutes, or until a few drops will jelly on a cold plate if allowed to stand a few minutes. Skim the jelly several times during the boiling. When it is done, pour it into glasses, and seal it, when cold, as directed for [apple jelly].

Cranberry Jelly

Wash the berries and remove any soft and decayed ones. Bring them to a boil with the water and put them into a cooker for one or two hours or more. Mash them through a fine strainer or sieve, measure the pulp and add equal parts or three-quarters of the amount in sugar. Boil five minutes, or till a few drops will jelly on a cold plate. Pour it into moulds which have been wet with cold water. When cold, it is ready to serve.