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Jelly Making

I (a) Put soft fruit into a saucepan, crush with a pestle, and let heat slowly; when hot throughout, drain in a bag, then press out juice, or add water to pulp and make one or two more extractions. (b) Cover hard fruits, - as apples, quinces, and plums, - in water and cook until soft. The skin, seeds, and stones give color and flavor to the jelly and should be retained. When soft, drain. The cores of quinces contain a gummy substance that makes their use impracticable. 2 Heat juice quickly to boiling point, can it, or boil a certain time, add hot sugar and boil to jelly. 3 Skim and store in sterile glasses.

Blueberry Jelly No. I Cook and drain the fruit according to previous directions. Set over a quick fire and heat to the boiling point; let boil six or seven minutes; add one cup of sugar, made hot in the oven, IIO for each cup of juice; let boil one or two minutes, then pour into the glasses. The glasses must be ready in a pan of hot water as the mixture will often jelly in the saucepan, if there is a moment of delay in turning it into the glasses.

Blueberry Jelly No. 2 Cut a large lemon in very thin slices; let stand over night in cold water to cover; add the lemon and water to three quarts of blueberries and let cook and drain in the usual manner.

Finish as Blueberry Jelly No. 1.

Blueberry Jelly No. 3 After the juice has drained from blueberries prepared for jelly making, turn the contents of the bag into a saucepan, add water to cover, and a lemon cut in thin slices if desired; mix thoroughly and let cook slowly until boiling throughout; drain in a bag and measure; let boil ten minutes (about), then add half a cup of sugar for each cup of liquid (have the sugar hot); let boil till the liquid forms drops of jelly when turned from the spoon (three to five minutes), then turn into glasses. 4 quarts barberries