Use two quarts of apples for every four quarts of barberries and just enough water to keep berries from burning. Follow directions for [Currant Jelly].
Wild Grape Jelly
- 1 peck grapes
1 quart vinegar
4 sour apples
4 tablespoons whole cloves
¼ cup stick cinnamon
brown sugar
Remove stems from grapes, wash and crush, put in preserve kettle, add all ingredients, except sugar. Cook until mixture begins to look white. Strain through jelly bag. Measure juice, allow one pint of sugar for every pint of juice. Cook juice twenty minutes, add sugar, boil three minutes. Pour into glasses, cover when cold.
Grape Jelly
Remove stems from grapes. Mash; boil twenty minutes; strain, but do not squeeze; proceed as for [Currant Jelly]. Half ripe and half green grapes make the best jelly.
Mint Jelly
Follow receipt for [Apple Jelly]. Allow four sprigs of mint for every four quarts of fruit. When the juice has cooked twenty minutes, color with leaf green, add sugar, and proceed as with [Apple Jelly].