| Green Gooseberries, | 1 quart |
| Sugar | |
| Water, | 2 tablespoons |
The gooseberries were easily picked over and washed. Adelaide put them in the colander, dipped it up and down in a pan of clear cold water, and stood it aside to drain. She measured two tablespoons of cold water into the saucepan, added the gooseberries and mashed them with the wooden potato masher.
Placing the saucepan over the fire she let the gooseberries simmer until they were soft, not forgetting to stir with the wooden spoon to keep them from burning. Pouring the fruit into the jelly bag came next, and Adelaide let it drip over night.
To each cup of juice Adelaide added three-fourths of a cup of sugar. The sugar was placed in an earthenware dish at the back of the range to heat but not brown. When the juice had boiled rapidly for twenty minutes Adelaide added the sugar gradually and stirred until it was all dissolved. It was then cooked to the "jelly point."
Adelaide skimmed the jelly, poured it into the pitcher, and from there into the sterilized small glasses, then stood them in a sunny window. When the jelly was cold Adelaide wiped each glass around the top and on the outside with a damp cloth, poured melted paraffin over the jelly, shook gently from side to side to exclude all air, then pasted on the labels and stored the jars away in the preserve closet.
Wild Cherry Jelly
| Wild Cherries, | 1 quart |
| Sugar | |
| Water, | 2 tablespoons |
After picking the cherries carefully into the colander, Adelaide dipped it up and down several times in a pan of clear cold water, then stood it aside to drain. Into the saucepan she measured two tablespoons of cold water, added the cherries and mashed them with the wooden potato masher.
Placing the saucepan over the fire, she let the cherries simmer until they were soft, stirring occasionally to prevent burning, after which she poured the fruit into the jelly bag and let the juice drip over night.