After weighing the grapes, place them in a big tub or receptacle of some kind nearly filled with cold water.  Let them remain ten minutes, then lift them out with both hands and put them in a preserving kettle over a very low fire.  Do not add any water.  With a masher press the grapes so the juice comes out, and cook the grapes until they are rather soft, pressing them frequently with the masher.  When they have cooked until the skins are all broken, pour them, juice and all; in a small-holed colander set in a big bowl, and press pulp and juice through, picking out the stems as they come to the surface.

When pulp and juice are pressed out, pour them into a cheese-cloth bag.  Hang the bag over the preserving kettle and let the juice drip all night.  In the morning put the kettle over the fire and let the grape juice boil gently for a half hour, skimming it frequently.

While the juice is cooking put the sugar in pans in a moderate oven and let heat.  As soon as the juice is skimmed clear stir in the hot sugar, and as soon as it is dissolved pour the jelly in the glasses, first standing them in warm water.  Place glasses after filling them in a cool dry place till jelly is well set, then pour a film of melted paraffin over the top and put on the covers.  Label.

CRAB-APPLE JELLY

Take eight quarts of Siberian crab-apples, cut up in pieces, leaving in the seeds, and do not pare.  Put into a stone jar, and set on the back of the stove to boil slowly, adding four quarts of water.  Let them boil, closely covered all day, then put in a jelly-bag and let them drip all night.  Boil a pint of juice at a time, with a pound of sugar to every pint of juice.  Boil five minutes steadily, each pint exactly five minutes.  Now weigh another pound of sugar and measure another pint of juice.  Keep on in this way and you will be through before you realize it.  There is no finer or firmer jelly than this.  It should be a bright amber in color, and of fine flavor.  You may press the pulp that remains in the jelly-bag through a coarse strainer, add the juice of two lemons and as much sugar as you have pulp, and cook to a jam.

APPLE JELLY

Take sour, juicy apples, not too ripe, cut up in pieces, leave the skins on and boil the seeds also.  Put on enough water to just cover, boil on the back of the stove, closely covered, all day.  Then put in jelly-bag of double cheese-cloth to drip all night.  Next morning measure the juice.  Allow a wineglass of white wine and juice of one lemon to every three pints of juice.  Then boil a pint at a time, with a pound of sugar to every pint.

NEAPOLITAN JELLY

Take equal quantities of fully ripe strawberries, raspberries, currants and red cherries.  The cherries must be stoned, taking care to preserve the juice and add to rest of juice.  Mix and press through a jelly-press or bag.  Measure the juice, boil a pint at a time, and to every pint allow a pound of sugar and proceed as with other fruit jellies.