Grape jelly
Put your grapes over the fire in a large double boiler, without water. Cover closely and cook until the fruit is broken to pieces. Rub through a colander, then squeeze through a flannel bag. Measure the juice, and to each pint allow a pound of sugar. Put the sugar in pans and set in the oven to heat, but not to melt. Stir it from time to time to prevent scorching. Return the juice to the fire in a porcelain-lined kettle, and bring to a boil. Cook for twenty minutes, add the heated sugar, boil up just once and pour the jelly into glasses set in a pan of hot water.
Currant jelly
Wash the fruit, put it over the fire in an agate-lined kettle, and let it heat very, very slowly. When the fruit is hot and broken, remove from the fire and squeeze it through a jelly-bag. Measure the juice and allow a pound of granulated sugar to each pint of the liquid. Return the juice to the fire and set the sugar in shallow pans in the oven to heat. When the juice has boiled twenty minutes skim it; add the heated sugar, stir until this has dissolved, bring to the boiling point, and take from the fire. Fill your jelly-glasses while they stand in a pan of hot water.
Peach jelly
Peel, stone and quarter a peck of peaches and put over the fire with a cupful of water. A dozen cracked peach pits added to the fruit will improve the flavor of the jelly. Cook steadily until the peaches are broken and soft; strain and return the juice to the fire, with the strained juice of a lemon for every three pounds of fruit. Let it boil for twenty minutes, and add a pound of heated sugar for every pint of the juice. When it boils up once more, remove from the fire and fill the glasses.
Crabapple jelly
Cut juicy crabapples into quarters and put over the fire in a preserving kettle. Cover; bring slowly to a boil and stew for several hours, or until broken all to pieces. Strain and press without squeezing, through a jelly-bag, and proceed as with peach jelly. The juice procured by squeezing what is left in the bag will make a good second-best jelly, well flavored but not clear.
Cranberry jelly
Wash a quart of cranberries, drain them and put them into a double boiler with the moisture still clinging to them. Cover and cook until broken to pieces. Turn the fruit into a jelly-bag and squeeze hard to extract all the juice. Measure this, and to a quart of it add four cups of granulated sugar. Return to the fire, boil up once, and turn into a mold wet with cold water. It should form into a firm jelly.