Put three pounds of sugar to two quarts of strawberries. Sprinkle the sugar upon the fruit, and let it stand an hour or two; then boil it twenty minutes, and meantime bruise the fruit with a spoon or ladle.
Apple Jelly.
Take any juicy, sour apples; wash and wipe them very clean, and cut them up without paring or taking out the cores. Put them into an earthen jar or baking pan with a very little water, and cover it with a paste of bread dough, rolled thin; (this keeps in the steam more effectually than a plate or lid). Put it in the oven after the bread is baked, and let it remain several hours. Then pour the whole into a linen bag, suspended in such a manner that it can be left to drip for some time. Put a pound of sugar to a pint of syrup; add any thing which is preferred, to flavor it. Boil ten minutes.
Another.
Take good sour apples, wash and wipe them, cut out any black spots upon the skin, and cut them up without paring or coring. Much of the richness of the apple is in the skin and core. Boil them in water enough to cover them, and when they become very soft, put the whole into a coarse linen bag, and suspend it between two chairs, with a pan under it, and leave it until it ceases to drip. Then press it a very little. Allow a pound of fine sugar to a pint of apple-syrup. If you choose, add the juice of a lemon to every quart of syrup. Boil up the apple-syrup, and skim it; heat the sugar in a dish in the stove oven, and add it as the syrup boils up, after being skimmed. Boil it gently twenty minutes or half an hour. Put it up in cups, tumblers, or moulds.
Crab-Apple Jelly.
Boil the fruit in water enough to cover it, until it is perfectly soft; then proceed just as directed in the last receipt.
Barberry Jelly.
This is made by boiling the fruit until the water is very strongly flavored with it; then put a pound of best sugar to a pint of juice. It should boil a little longer than currant or quince jelly.