Raspberry and Currant Jelly. ✠
To two parts red raspberries or “Blackcaps,” put one of red currants, and proceed as with other berry jelly.
The flavor is exquisite. This jelly is especially nice for cake.
Wild Cherry and Currant Jelly. ✠
Two-thirds wild cherries (stones and all) and one of red currants. A pound of sugar to a pint of juice, and make as you do plain currant jelly.
This, besides being very palatable and an excellent table jelly, is highly medicinal, good for coughs and any weakness of the digestive organs. I put it up first as an experiment, and because I chanced to have the cherries. Now I would not pass the winter without it, unless obliged to do so by a failure of the fruit crop.
Peach Jelly. ✠
Crack one-third of the kernels and put them in the jar with the peaches, which should be pared, stoned, and sliced. Heat in a pot of boiling water, stirring from time to time until the fruit is well broken. Strain, and to every pint of peach juice add the juice of a lemon. Measure again, allowing a pound of sugar to a pint of liquid. Heat the sugar very hot, and add when the juice has boiled twenty minutes. Let it come to a boil, and take instantly from the fire.
This is very fine for jelly-cake.