BERRY AND CURRANT JELLIES.—­Express the juice according to the directions already given.  For strawberries, red raspberries, and currants, allow three fourths of a pound of sugar to a pint of juice.  Black raspberries, if used alone, need less sugar.  Strawberry and black raspberry juice make better jelly if a little lemon juice is used.  The juice of one lemon to each pint of fruit juice will be needed for black raspberries.  Two parts red or black raspberries with one part currants, make a better jelly than either alone.  Boil the juice of strawberries, red raspberries, and currants twenty minutes, add the sugar, and finish, as previously directed.  Black raspberry juice is much thicker, and requires less boiling.

CHERRY JELLY.—­Jelly may be prepared from cherries by using with the juice of cherries an equal amount of apple juice, which gives an additional amount of pectose to the juice and does not perceptibly change the flavor.

CRAB APPLE JELLY.—­Choose the best Siberian crab apples; cut into pieces, but do not pare or remove seeds.  Place in a porcelain-lined or granite-ware double boiler, with a cup of water for each six pounds of fruit, and let them remain on the back of the range, with the water slowly boiling, seven or eight hours.  Leave in the boiler or turn into a large china bowl, and keep well covered, all night.  In the morning drain off the juice and proceed as for apple jelly, using from one half to three fourths of a pound of sugar to one of juice.

CRANBERRY JELLY.—­Scald the berries and express the juice for other jellies.  Measure the juice, and allow three fourths of a pound of sugar to one of juice.  Boil twenty minutes, add the sugar hot, and finish as directed for other jellies.

GRAPE JELLY.—­Jelly from ripe grapes may be prepared in the same manner as that made from the juice of berries.  Jelly from green grapes needs one half measure more of sugar.

ORANGE JELLY.—­Express the juice of rather tart oranges, and use with it an equal quantity of the juice of sub-acid apples, prepared in the manner directed for apple jelly.  For each pint of the mixed juice, use one half pound of sugar and proceed as for other jellies.

PEACH JELLY.—­Stone, pare, and slice the peaches, and steam them in a double boiler.  Express the juice, and add for each pint of peach juice the juice of one lemon.  Measure the juice and sugar, using three fourths of a pound of sugar for each pint of juice, and proceed as already directed.  Jelly prepared from peaches will not be so firm as many fruit jellies, owing to the small amount of pectose contained in their composition.

A mixture of apples and peaches, in the proportion of one third of the former to two thirds of the latter, makes a firmer jelly than peaches alone.  The apples should be pared and cored, so that their flavor will not interfere with that of the peaches.