1. Currants
2. Crab-apples, apples
3. Quinces
4. Cranberries, blackberries, raspberries
5. Grapes, if rather green.
METHOD OF MAKING JELLY
1. Cut up the prepared fruit if necessary, and add barely enough water for cooking.
2. Set over the heat and simmer gently until the cellulose is very soft.
3. Turn into a jelly-bag, and drain for a number of hours or over night, in order to get rid of the cellulose.
4. Measure the drained juice and take the same quantity of sugar.
5. Heat the sugar in the oven.
6. Boil the juice gently and steadily for twenty minutes, skimming when required.
7. Add the hot sugar and boil very gently from three to five minutes, or until the mixture will jelly when tested.
8. Empty at once into hot glasses and set to cool.