Acid grapes are best for jelly; sweet, ripe grapes contain too much sugar.  Equal portions ripe and green grapes are satisfactory.

If gooseberries are fully ripe they make finer-flavored jam than do green-as-grass gooseberries.

Some women are successful in making peach jelly, but be sure to test for pectin before completing the process, to save time and effort.

Pineapple is best canned alone or used as foundation for conserves.

An underripe, acid plum is best.

Plums and apples combined make an excellent tasting jelly.

Quince parings are often used for jelly, the better part of the fruit being used for preserving.

Raspberries and other berries should not be gathered after a rain, for they will have absorbed so much water as to make it difficult, without excessive boiling, to get the juice to “jell.”

Rhubarb is an excellent foundation for the more expensive fruit.  It will take the flavor of other fruits and thus we can make an otherwise expensive jam “go a long way.”

Strawberries combine well with other fruits and can be utilized in many ways.

Select sour, smooth-skinned oranges.

Lemon Marmalade.  After the 9 oranges and 6 lemons are sliced, put in kettle; add 4 quarts water, cover and let stand 36 hours; then boil 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