should first be wrung out of hot water, and the scalded fruit, a small quantity at a time, turned in; then with two large spoons press the sides of the bag well, moving the fruit around in the bag to get out all the juice, and removing the pressed pulp and skins each time before putting in a fresh supply of the hot fruit.  If a very clear jelly is desired, the juice must be allowed to drain out without pressing or squeezing.  The juice of berries, grapes, and currants may be extracted without the fruit being first scalded, if preferred, by putting the fruit into an earthen or granite-ware dish, and mashing well with a wooden potato masher, then putting into a jelly bag and allowing the juice to drain off for several hours.

When strained, if the jelly is to be prepared with sugar, measure the juice and pour it into a granite or porcelain fruit kettle with a very broad bottom, so that as much surface can be on the stove possible.  It is better to boil the juice in quantities of not more than two or three quarts at a time, unless one has some utensil in which a larger quantity can be cooked with no greater depth of liquid than the above quantity would give in a common fruit kettle.  The purpose of the boiling is to evaporate the water from the juice, and this can best be accomplished before the sugar is added.  The sugar, if boiled with the juice, also darkens the jelly.

The average length of time required for boiling the juice of most berries, currants, and grapes, extracted as previously directed, before adding the sugar, is twenty minutes from the time it begins to bubble all over its surface.  It is well to test the jelly occasionally, however, by dropping a small quantity on a plate to cool, since the quantity of juice and the rapidity with which it is boiled, may necessitate some variation in time.  In wet season, fruits of all kinds absorb more moisture and a little longer boiling may be necessary.  The same is true of the juice of fruits gathered after a heavy rain.  Jellies prepared with sugar are generally made of equal measures of juice, measured before boiling, and sugar; but a very scant measure of sugar is sufficient, and a less amount will suffice for many fruits.  White granulated sugar is best for all jellies.  While the juice is heating, spread the sugar evenly on shallow tins, and heat in the oven, stirring occasionally to keep it from scorching.  If portions melt, no great harm will be done, as the melted portions will form in lumps when turned into the juice, and can be removed with a spoon.  When the juice has boiled twenty minutes, turn in the sugar, which should be so hot that the hand cannot be borne in it with comfort, stirring rapidly until it is all dissolved.  Let the syrup boil again for three or four minutes, then take immediately from the fire.  Heat the jelly glasses (those with glass covers are best), by rolling in hot water, and place them in a shallow pan partially filled with hot water, or stand them on a wet, folded