Apple Or Crab Apple Jelly

Wash and wipe fruit. Remove stems; cut in pieces, put in preserving kettle, nearly cover with cold water; cook very slowly until apples are tender. Pour into jelly bag and drain thoroughly, but do not squeeze. Measure juice, allow one pound of sugar to every pint of juice. Boil juice twenty minutes; add sugar which has been heated on a platter in the oven; stir until sugar is dissolved; boil five minutes or until it jellies. Skim when necessary. Have jelly glasses standing in hot water; pour jelly into them; let stand until hard and cover first with paper or melted paraffine and the tin cover, or paste white paper over the glass. Keep all jellies in cool, dry dark place.

A rose geranium leaf cooked with the apples gives a pleasant flavor.

Blackberry Jelly

Mash blackberries and squeeze in jelly bag. Measure juice, allowing one pound of sugar to each pint of juice.

Follow directions for Apple Jelly.

Damson, strawberry, cherry, and raspberry jellies are made in the same way.

Cranberry Jelly

4 cups cranberries 3 cups sugar.

½ cup cold water.

Wash cranberries, mash, add water, and boil twenty minutes. Press through sieve, add sugar, and cook three minutes. Pour into glass and cover.

Cucumber Jelly

6 cucumbers 1 quart water 1 ounce gelatine.

1 small onion.

Salt and pepper.

1 tablespoon vinegar.

Pare the cucumbers and cut in small pieces. Peel the onion and slice. Cover onion and cucumber with cold water and cook until tender. Press through a sieve, add the gelatine and seasonings. Chill, and serve with Mayonnaise Dressing.

Currant Jelly

Wash and drain currants thoroughly. Do not remove stems. Mash a few in the bottom of the kettle. Cook until the juice seems to be extracted from the currants, and the currants look white. Press through a coarse colander, then drip through a jelly bag, but do not squeeze.

Allow one pound of sugar for each pint of juice. Boil juice twenty minutes. Add hot sugar and boil hard three minutes; skim when necessary. Strain into hot glasses; let stand till stiff. Cover.

Currant And Raspberry Jelly

Use equal parts of currants and raspberries, and proceed as for Currant Jelly.

Barberry Jelly

Use two quarts of apples for every four quarts of barberries and just enough water to keep berries from burning. Follow directions for Currant Jelly.

Wild Grape Jelly

1 peck grapes 1 quart vinegar 4 sour apples.

4 tablespoons whole cloves ¼ cup stick cinnamon brown sugar.

Remove stems from grapes, wash and crush, put in preserve kettle, add all ingredients, except sugar. Cook until mixture begins to look white. Strain through jelly bag. Measure juice, allow one pint of sugar for every pint of juice. Cook juice twenty minutes, add sugar, boil three minutes. Pour into glasses, cover when cold.

Grape Jelly

Remove stems from grapes. Mash; boil twenty minutes; strain, but do not squeeze; proceed as for Currant Jelly. Half ripe and half green graces make the best jelly.

Mint Jelly

Follow receipt for Apple Jelly. Allow four sprigs of mint for every four quarts of fruit. When the juice has cooked twenty minutes, color with leaf green, add sugar, and proceed as with Apple Jelly.

Quince Jelly

Wipe and cut quinces in thin slices, and follow directions for Apple Jelly.

A delicious jelly is made by using one half quinces and one half Porter apples.