1. Crab Apple Jelly.—Select nice ripe apples, wash and cut out any imperfections; place on the stove and cover with water, cook slowly until soft enough to strain, then take them off and drain through a jelly bag. To every four pints of juice use three pints of sugar; heat the sugar very warm in the oven. Boil the juice fourteen minutes, stir in warm sugar, and boil altogether three to five minutes, then turn into moulds or jelly glasses.
2. Apple Jelly.—After you have selected nice tart, juicy apples of good flavor, pare them, core and quarter, then put them with the skins and cores, in a jar in a slow oven. When they are quite soft, strain all through a coarse muslin bag, pressing hard to extract all the flavor of the fruit. Put a pound of loaf sugar to every pint of juice and the juice of one lemon, and put the liquor over the fire in a preserving kettle. Boil steadily for twenty minutes or so, skimming occasionally. Boil the jelly glasses in hot water and fill them with the jelly while hot. This jelly will keep for an unlimited time if kept in a cool, dry place.
3. Currant Jelly.—The currants should be washed very thoroughly, but do not stem; put in a kettle, scald them but do not cook. Cool and strain; boil the juice alone for twenty minutes. Weigh the sugar, and to a pint of juice use a pound of sugar. Have the sugar in the oven browning lightly and heating thoroughly. When the juice has boiled twenty minutes stir in the sugar until it dissolves; then put into glasses and keep in a cool place.
4. Blackberry Jelly.—Cook the berries until tender, then strain the juice from them. Add an equal quantity of sugar. Boil hard for twenty minutes, then pour into moulds or jelly glasses.
5. Cranberry Jelly.—Take two pounds of sugar, granulated, one quart of water and three quarts of cranberries. Cook thoroughly, mashing all the berries fine, then put all through a fine sieve. Return the juice to the stove and cook fifteen minutes more; pour into glasses and seal when cool.
[846 MOTHERS' REMEDIES]
6. Grape Jelly.—Select grapes that are partially ripe, as they make the prettiest jelly, and to every eight pounds of fruit take a large cupful of water; put them into a porcelain-lined kettle and boil until quite soft; strain through a cloth. Measure the juice, then measure and put away the same quantity of sugar. Let the juice boil half an hour, then add the sugar and let it boil five or ten minutes longer. All jellies to be good, should have nearly all the boiling done before the sugar is added.
7. Rhubarb and Apple Jelly.—Cut up your rhubarb and wash it; put on the fire without any water at all. Take good sour apples, pare and quarter and cook in a very little water. Strain the juice from both and put them on the stove to cook for fifteen minutes. Then add the heated sugar, using three-fourths as much sugar as juice. Boil hard for twenty minutes, turn into glasses and set in the sun, if possible, for half a day. Seal the next day.
8. Spiced Grape Jelly.—Take grapes half ripe, crush all the juice out well and strain. Take equal quantities of juice and sugar; to each quart of juice add one-half teaspoonful of cloves and one tablespoonful cinnamon. Cook very hard for twenty minutes, then remove from the stove and pour into glasses.
9. Rhubarb Jelly.—After the rhubarb has been thoroughly washed and cut up in small pieces, stew until tender in a preserving kettle. Strain through a jelly rag and flavor with extract of lemon. Put in enough to suit the taste. To each pint of juice add a pound of sugar; boil until it jellies on the skimmer, then remove and place in glasses. Keep in a cool place.