l 2
hours. Add 8 pounds sugar and boil one hour longer.

Grapefruit used alone is bitter. Oranges or lemons or both are
usually combined with grapefruit.

All wild fruits or berries used for jelly making must be fresh and not
overripe. Barberry jelly is firmer and of better color if made from
fruit picked before the frost comes, while some of the berries are
still green.

CHART FOR JELLY AND JAM MAKING

KIND OF FRUIT|CHARACTER OF| HOW TO | AMOUNT OF | AMOUNT OF
| FRUIT | PREPARE |WATER NEEDED| SUGAR NEEDED
| | |FOR COOKING | FOR JELLYING
-------------------------------------------------------------------
APPLES, SOUR | Excellent | Wash, |One-half as | 3/4 cupful of
| for jelly |discard any | much water | sugar to 1
| making | unsound | as fruit | cupful of
| | portions, | | juice
| | cut into | |
| | small | |
| | pieces. | |
| | Include | |
| | | |
APRICOTS |Not suitable|Leave a few |For jam use | 3/4 cupful of
| for jelly | stones in |just enough | sugar to 1
| making. |for flavor. | water to | cupful of
| Excellent | | keep from | apricots for
| for jam. | | burning | jam
| | | |
BLACKBERRIES | Excellent | Wash |1 cupful of | 3/4 cupful of
| for jelly | | water to 5 | sugar to 1
| making | | quarts of | cupful of
| | | berries | juice
| | | |
BLUEBERRIES | Excellent | Wash |1 cupful of | 1 cupful of
| for jelly | | water to 5 | sugar to 1
|making; make| | quarts of | cupful of
| a sweet | | berries | juice
| jelly | | |
| | | |
CRANBERRIES | Excellent | Wash |One-half as | 3/4 cupful of
| for jelly | | much wate