Jams and Jellies

Place fruit in a kettle with just enough water to keep it from burning, or bruise it with a potato masher until juice starts to flow.

Stir often and let it remain over the fire until thoroughly scalded.

Alternatively, place the fruit in a stone jar set in a kettle of tepid water and boil until the fruit is well softened, stirring frequently.

Strain a small quantity at a time through a strong coarse flannel, crash or cotton bag wrung out of hot water.

Let the juice drain, squeezing the bag with the hands as it cools, emptying and rinsing the bag each time it is used.

For larger fruits such as apples and quinces, cut them in pieces, remove defective cores, add water to just cover, and boil gently until tender.

Turn the cooked larger fruit into a bag and let it drain for three or four hours, or overnight.

Make no more than two or three pints of jelly at a time.

Allow equal measures of juice and sugar.

Spread the sugar in a large dripping-pan, set it in the oven, and stir often to prevent burning.

Boil the juice twenty minutes, skimming carefully.

Add the hot sugar and boil until finished, without cooking so long that the jelly darkens.

Rub the outside of glasses or cans with a little butter or lard before pouring in the boiling fruit.

Pour the first spoon or two slowly so the glass does not break.

If jelly is not very firm, let it stand in the sun covered with bits of window glass or mosquito netting for a few days.

For apple jelly, quarter and core tart red-cheeked apples without paring, boil until soft, strain, skim, add three-fourths the quantity of sugar and boil until it jellies.

When ready to put away, cover the jelly with writing paper cut to fit, dipped in alcohol or brandy, then cover as directed for jams.