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Raspberry Jelly

Prepare the juice in the same manner as described under green-grape jelly. Can the juice, or make the jelly at once. Raspberry juice may be added to apple juice to secure a firmer jelly. The proportions may be half and half, or one third raspberry juice to two thirds apple juice.

Currant Jelly (Mrs. Henderson) Remove the leaves but not the stems from the currants. Weigh the fruit and allow half the weight in sugar. Put a few of the currants into a porcelain-lined dish. Mash them until the juice flows freely, then add the rest of the currants; heat gradually to the boiling point, then let boil briskly twenty minutes, stirring as needed to prevent scorching. Drain in a bag into an earthen dish. Heat the juice to the boiling point, let boil about two minutes, then add the sugar. (Have the sugar hot.) Put immediately into glasses. It will jelly on the cup with which it is dipped from the saucepan.