BLACKBERRY JELLY. — Choose berries which are under rather than over ripe; the wild berries are best. Cook till soft, adding very little water; strain through the jelly bag, and allow 1 lb. sugar to each pint of juice✪ Blackberry Jelly. Finish like other jellies. Raspberry and Strawberry Jellies are made just the same way. RED CURRANT JELLY.— Choose good, ripe currants; pick them over, but do not stem them; wash, drain and mash them in a porcelain kettle; it will darken the jelly to heat them now; use a wooden masher; drain over night in the jelly bag, but do not squeeze it. Use 1 pint sugar to 1 pint juice✪ Red Currant Jelly; boil and finish as directed for jellies. After putting ^n the hot sugar, let it boil till it thickens when exposed to the air on the spoon (which will be in 3 to 5 minutes) and then put it into the glasses immediately. A second grade of jelly, not so clear, can be made by squeezing the remaining juice out of the currants, and finishing it like jelly. Various Jellies. — A very nice jelly is made by using red antl white eurrants in equal parts. A raspberry and curraiit jolly can be made 494 JELLIES by using 1 X3art red currants and 2 parts red raspberries. It is very- fine. A icild cherry and currant jelly can be made by stewing 2 parts wild cherries (stones and all) and 1 part red currants. White currant jelly can also be made like other currant jellies. CHERRY JELLY.— Pick the fruit (Morellos are best) when not quite ripe; wash and put on the stove in cold water with the pits in; let it simmer (not boil) until the cherries are white and tender; strain through the jelly bag, allow 1 pint sugar to 2 pints juice✪ Cherry Jelly, and cook briskly until done. Cooks sometimes add \ part of red currant juice, but cherry jelly can be made without it. Leave the pits in because a large part of the ^Dectose is in the pits. CRANBERRY JELLY. Pick over the cranberries care- fully, and put 2 cups water in 2 quarts of cranberries; let boil, stirring occasionally, until soft enough to mash; strain, and fin- ceanberby. ish like other jellies. Use 1 lb. of sugar✪ Cranberry Jelly to 1 pint of juice. The Cbanbeeey is nearly related to the bilberry. The species are all natives of cold countries, and grow well on swampy land. The fruit is too acid to be eaten raw, but has a very pleasant taste when cooked. The juice contains malic and citric acid. QUAVA JELLY — Take ripe guavas, pare, quarter, and drop the sections into cold water. Simmer them till tender in water enough to nearly cover them; strain, hanging the bags up to drain all night, but do not squeeze them; boil the juice 1 hour, uncovered, skim, and add white sugar, using 1 scant pint to each pint of juice. Let simmer till the jelly is clear, add lemon or lime juice to taste, and let simmer ^ hour more, skimming frequently. Pour into jars and seaJ when cold. Guava jelly can be made from any species of guava, and it is known the world over as one of the most delicious of all conserves. i. MEXICAN GUAV» 2. WEST INDIAN GUAVt JELLIES 495 GOOSEBERRY JELLY.— Take full-grown, but not quite ripe gooseberries; cover with water and boil until they are soft; strain the juice, and allow 1 lb. sugar to each pint of juice✪ Guava Jelly; finish like other jelly.

AI-modernized reading of the original text

BLACKBERRY JELLY. — Choose berries which are under rather than over ripe; the wild berries are best. Cook till soft, adding very little water; strain through the jelly bag, and allow 1 lb. sugar to each pint of juice. Finish like other jellies. Raspberry and Strawberry Jellies are made just the same way. RED CURRANT JELLY.— Choose good, ripe currants; pick them over, but do not stem them; wash, drain and mash them in a porcelain kettle; it will darken the jelly to heat them now; use a wooden masher; drain over night in the jelly bag, but do not squeeze it. Use 1 pint sugar to 1 pint juice; boil and finish as directed for jellies. After putting in the hot sugar, let it boil till it thickens when exposed to the air on the spoon (which will be in 3 to 5 minutes) and then put it into the glasses immediately. A second grade of jelly, not so clear, can be made by squeezing the remaining juice out of the currants, and finishing it like jelly. Various Jellies. — A very nice jelly is made by using red and white currants in equal parts. A raspberry and currant jelly can be made by using 1 X3art red currants and 2 parts red raspberries. It is very fine. A icild cherry and currant jelly can be made by stewing 2 parts wild cherries (stones and all) and 1 part red currants. White currant jelly can also be made like other currant jellies. CHERRY JELLY.— Pick the fruit (Morellos are best) when not quite ripe; wash and put on the stove in cold water with the pits in; let it simmer (not boil) until the cherries are white and tender; strain through the jelly bag, allow 1 pint sugar to 2 pints juice, and cook briskly until done. Cooks sometimes add \ part of red currant juice, but cherry jelly can be made without it. Leave the pits in because a large part of the pectose is in the pits. CRANBERRY JELLY. Pick over the cranberries carefully, and put 2 cups water in 2 quarts of cranberries; let boil, stirring occasionally, until soft enough to mash; strain, and [illustration: cranberry] ish like other jellies. Use 1 lb. of sugar to 1 pint of juice. The Cbanbeeey is nearly related to the bilberry. The species are all natives of cold countries, and grow well on swampy land. The fruit is too acid to be eaten raw, but has a very pleasant taste when cooked. The juice contains malic and citric acid. QUAVA JELLY — Take ripe guavas, pare, quarter, and drop the sections into cold water. Simmer them till tender in water enough to nearly cover them; strain, hanging the bags up to drain all night, but do not squeeze them; boil the juice 1 hour, uncovered, skim, and add white sugar, using 1 scant pint to each pint of juice. Let simmer till the jelly is clear, add lemon or lime juice to taste, and let simmer ^ hour more, skimming frequently. Pour into jars and seaJ when cold. Guava jelly can be made from any species of guava, and it is known the world over as one of the most delicious of all conserves. i. MEXICAN GUAV» 2. WEST INDIAN GUAVt GOOSEBERRY JELLY.— Take full-grown, but not quite ripe gooseberries; cover with water and boil until they are soft; strain the juice, and allow 1 lb. sugar to each pint of juice; finish like other jelly.

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Blackberry JellyRed Currant JellyCherry JellyCranberry JellyGuava JellyGooseberry Jelly

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