Mash the grapes in a kettle, put them over the fire, and cook until thoroughly done. Drain through a sieve, but do not press through. To each pint of the juice allow one pound of sugar. Boil rapidly for five minutes. Add the sugar, and boil rapidly three minutes more.
Cider Apple Jelly.
Cut good, ripe apples in quarters, put them in a kettle, and cover them with sweet cider, just from the press. (It should, if possible, be used the day it is made--or, at any rate, before it has worked at all.) Boil until well done, and drain, through a sieve. Do not press it through. Measure the liquor, and to each pint add one pound of sugar. Boil from twenty minutes to half an hour.
Crab-Apple Jelly.
Wash the fruit clean, put in a kettle, cover with water, and boil until thoroughly cooked. Then pour it into a sieve, and let it drain. Do not press it through. For each pint of this liquor allow one pound of sugar. Boil from twenty minutes to half an hour.
Other Jellies.
Jellies can be made from quinces, peaches and Porter apples by following the directions for crab-apple jelly.
Pickled Blueberries.
Nearly fill a jar with ripe berries, and fill up with good molasses. Cover, and set away. In a few weeks they will be ready to use.