1. Select a slightly underripe fruit and one that contains pectin.

2. Wash the fruit, and if large, cut fruit in small pieces.

3. Mash the fruit if soft, and if hard, add enough water to barely cover.

4. Boil in an enamel or stainless steel kettle until the fruit is very soft.

5. Drain the juice through cheesecloth or flannel and measure the juice.

6. Boil the juice 15 minutes. Do not cook more than 6 or 8 cups of juice at a time.

7. Add the sugar and boil for 5 minutes longer. Allow 1 cup sugar to 1 cup juice for currants and grapes and 3/4 cup sugar to 1 cup juice for most fruits.

8. Skim if necessary. Test the jelly. If it sheets from the spoon, it is done. The jelly should register 10 degrees above boiling, which should be 222 degrees at sea level.

9. Pour at once into sterilized jars. Allow to stand until firm. Keep covered with a clean cheesecloth.

10. Wipe the inside rim of the glass if necessary and seal with paraffin.

11. Label and date. Store in a dry place. NOTE: Use silver or wooden spoons for stirring.

GRAPE JELLY:

1. Select grapes that are not fully ripened. Wild grapes make excellent jelly.

2. Wash grapes; remove stems and any grapes that show signs of spoil.

3. Place grapes in a preserving kettle a few at a time and mash them before adding more grapes.

4. Cook until the seeds separate from the pulp (about 20 minutes).

5. Pour the juice through 2 thicknesses of cheesecloth or through flannel, and allow the juice to drip. Do not press or squeeze the juice through the cloth if a clear jelly is desired. This juice is called the first extraction. Squeeze through last extraction for pectin.

6. Measure the juice and boil rapidly for 20 minutes.

7. Add 1 cup sugar for each cup of juice that was measured previous to boiling and boil 5 minutes longer. Remove the scum that forms as syrup boils.

8. Test the jelly after it has boiled 5 minutes, and if it will break off the side of the spoon in an irregular mass, it has been cooked sufficiently. (222 degrees is the thermometer test.)

9. Pour into sterilized glasses and allow to stand until firm. Cover with paraffin.

The pulp left in the cloth after the first extraction of juice can make a second quality jelly, not as clear or as fine in flavor as jelly made from the first extraction, but suitable to use in jelly rolls, etc.

Cover pulp with water and allow to cook for 30 minutes. Strain through cheesecloth, and proceed the same as with juice from the first extract. Wait for 1 week to firm.

CURRANT JELLY:

Wash currants but do not remove the stems and then follow the same directions as in making grape jelly.

CRANBERRY JELLY (1 quart) :
4 c. cranberries
2 c. sugar
2 c. water

1. Pick over and wash the berries.

2. Add the water and cook covered until the berries burst, being careful that the sauce does not boil over.

3. Rub through a sieve.

4. Add sugar and stir until it has dissolved. Cook 1/2 minute and then pour into sterilized jelly glasses or molds.

APPLE JELLY:

Select firm apples. Wash, remove the stem and blossom ends, and cut the apples into small pieces. Do not pare apples.