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Strawberry Jelly

Apples or currants should be added to strawberries, if a satisfactory jelly is to be made. As apples are not in season in strawberry time, it is best to can the strawberry juice without sugar and make up the jelly when apples are plenty. Prepare the apple juice in the usual manner. Use one pint of strawberry juice to two pints of apple juice and three fourths a cup of sugar to each cup of fruit juice. Cook the apple and strawberry juice together from fifteen to twenty minutes; add the sugar, made hot on plates in the oven, cook two or three minutes longer or to about 218° F. by the sugar thermometer. Have the glasses on a cloth in a pan of hot water. Fill the glasses at once.

Skim during the cooking as needed. Raspberries may be used in the same manner.