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Blackberry Jelly

The uncultivated blackberries are best for jelly and should be rather under than over ripe. Put the berries in a stone jar, stand in a kettle of cold water, cover the top of the jar and heat slowly until the berries are soft. Then put a small quantity at a time in a jelly bag and squeeze out all the juice. Measure this juice and allow one pound of granulated sugar to one pint. Turn the juice into a porcelain-lined kettle and bring to boiling point over a brisk fire. Put the sugar in earthen dishes and stand in the oven to heat. Boil the juice rapidly and continuously twenty minutes. By this time the sugar should be very hot, not brown. Turn it in hastily at the end of twenty minutes, stirring until the sugar dissolves. Dip the tumblers quickly in hot water. Watch the liquid carefully and as soon as it