through a flannel bag. In any case, the method of making the jelly is
the same.

Measure the juice, and put it in a clean preserving kettle. For every
pint of juice add a pint of granulated sugar.

Stir until the sugar is dissolved, then place over the fire; watch
closely, and when it boils up draw it back and skim; put over the fire
again, and boil and skim once more; boil and skim a third time; then
pour into hot glasses taken from the pan of water on the stove and set
on a board. Place the board near a sunny window in a room where there is
no dust. It is a great protection and advantage to have sheets of glass
to lay on top of the tumblers. As soon as the jelly is set cover by one
of the three methods given. (See p. 29.)

To make very transparent currant jelly, heat, crush, and strain the
currants as directed in the simplest process. Put the strained juice in
the flannel bag and let it drain through. Measure the juice and sugar,
pint for pint, and finish as directed above.

To make currant jelly by the cold process follow the first rule for
jelly as far as dissolving the sugar in the strained juice. Fill warm,
sterilized glasses with this. Place the glasses on a board and put the
board by a sunny window. Cover with sheets of glass and keep by the
window until the jelly is set. The jelly will be more transparent if the
juice is strained through the flannel bag. Jelly made by the cold
process is more delicate than that made by boiling, but it does not keep
quite so well.

RASPBERRY AND CURRANT JELLY.

Make the same as currant jelly, using half currants and half
raspberries.

RASPBERRY JELLY.

Make the same as currant jelly.

BLACKBERRY JELLY.

Make the same as currant jelly.

STRAWBERRY JELLY.

To 10 quarts of strawberries add 2 quarts of currants and proceed as for
currant jelly, but boil fifteen minutes.

RIPE-GRAPE JELLY.

An acid grape is best for this jelly. The sweet, ripe grapes contain too
much sugar. Half-ripe fruit, or equal portions of nearly ripe and green
grapes, will also be found satisfactory. Wild grapes make delicious
jelly. Make the same as currant jelly.

GREEN-GRAPE JELLY.

Make the same as apple jelly.

PLUM JELLY.

Use an underripe acid plum. Wash the fruit and remove the stems. Put
into the preserving kettle with 1 quart of water for each peck of fruit.
Cook gently until the plums are boiled to pieces. Strain the juice and
proceed the same as for currant j