Canned Fruit, Preserves, and Jellies: Household Methods of Preparation

by Maria Parloa

To 10 quarts of strawberries add 2 quarts of currants and proceed as for currant jelly, but boil fifteen minutes.

RIPE-GRAPE JELLY.

An acid grape is best for this jelly. The sweet, ripe grapes contain too much sugar. Half-ripe fruit, or equal portions of nearly ripe and green grapes, will also be found satisfactory. Wild grapes make delicious jelly. Make the same as currant jelly.

GREEN-GRAPE JELLY.

Make the same as apple jelly.

PLUM JELLY.

Use an underripe acid plum. Wash the fruit and remove the stems. Put into the preserving kettle with 1 quart of water for each peck of fruit. Cook gently until the plums are boiled to pieces. Strain the juice and proceed the same as for currant jelly.

APPLE JELLY.

Wash, stem, and wipe the apples, being careful to clean the blossom end thoroughly. Cut into quarters and put into the preserving kettle. Barely cover with cold water (about 4 quarts of water to 8 of apples) and cook gently until the apples are soft and clear. Strain the juice and proceed as for currant jelly. There should be but 3 quarts of juice from 8 quarts of apples and 4 of water.