Jellies And Jams
Apple or Blackberry Jelly
Prepare nice, tart, juicy apples as in general directions, using three quarters of a pint of sugar to a pint of juice. Prepare blackberry…
Calf's-Foot Jelly
Cut across the first joint, and through the hoof, place in a large sauce pan, cover with cold water, and bring quickly to the boiling…
Currant Jelly
Do not pick from the stem, but carefully remove all leaves and imperfect fruit, place in a stone jar, and follow general directions; or…
Cranberry Jelly
Prepare juice as in general directions, add one pound sugar to every pint, boil and skim, test by dropping a little into cold water (when…
Crab Apple Jelly
Wash and quarter large Siberian crabs, but do not core, cover to the depth of an inch or two with cold water, and cook to a mush; pour into…
Coffee Jelly
Half box Coxe's gelatine soaked half an hour in a half tea-cup cold water (as little water as possible), one quart strong coffee, made as…
Easter Jelly
Color calf's-foot jelly a bright yellow by steeping a small quantity of dried saffron leaves in the water. Pare lemons in long strips about…
Four-Fruit Jelly
Take equal quantities of ripe strawberries, raspberries, currants, and red cherries, all should be fully ripe, and the cherries must be…
Grape Jelly
Prepare fruit and rub through a sieve; to every pound of pulp add a pound of sugar, stir well together, boil slowly twenty minutes, then…
Lemon Jelly
Juice of six lemons, grated peel of two, two large cups sugar, one package Coxe's gelatine soaked in two cups cold water, two glasses pale…
Orange Jelly
Two quarts water, four ounces gelatine, nine oranges and three lemons, a pound sugar, whites of three eggs; soak gelatine in a pint of…
Peach Jelly
Crack one-third of the kernels and put them in the jar with the peaches, which should be pared, stoned and sliced. Heat in a pot of boiling…
Quince Jelly
Rub the quinces with a cloth until perfectly smooth, cut in small pieces, pack tight in a kettle, pour on cold water until level with the…
Transcendent Crab-Apple Jelly
Transcendents or any variety of crab-apples, may be prepared as cultivated wild plums, adding flavoring of almond, lemon, peach, pine-apple…
Plum Jelly
If plums are wild (not cultivated) put in pan and sprinkle with soda and pour hot water over them, let stand a few moments and stir through…
Pie-Plant Jelly
Wash the stalks well, cut into pieces an inch long, put them into a preserving-kettle with enough water to cover them, and boil to a soft…
Currant Jam
Pick from stems and wash thoroughly with the hands, put into a preserving kettle and boil fifteen or twenty minutes, stirring often, and…
Gooseberry Jam
Stew the berries in a little water, press through a coarse sieve, return to the kettle, add three-fourths pound sugar to each pound of the…
Grape or Plum Jam
Stew in a little water, and press the fruit through a colander or coarse sieve, adding a little water to plums to get all the pulp through…
Raspberry Jam
Make by itself, or, better, combined with currants in the proportion of one-third currants to two-thirds raspberries; mash the fruit well…
French Jam
The addition of one pound of raisins to each gallon of currant jam converts this into very fine French jam. - Mrs. S. C., Paris, Ky.
Fruit Jelly
Take one box of gelatine, soak it one hour in a pint of cold water; when well soaked pour on a pint of boiling water; then put in a quart…
Wine Jelly
One ounce Coxe's gelatine, one pound loaf sugar; dissolve gelatine in a pint boiling water, add sugar and a quart of white wine; stir…