Apple Jelly.—­Wipe the apples, remove the stem and blossom ends and cut into quarters.  Put into granite or, porcelain lined preserving kettle and add enough cold water to come nearly to the top of the apples.  Cook slowly until the apples are soft.  Mash and strain through a coarse sieve.  Allow the juice to drip through a jelly bag.  Boil slowly for about 20 minutes, add an equal quantity of heated sugar, cook for about five minutes or until the jelly will harden when dropped on a cold saucer.  Pour into sterilized jelly glasses and seal when cold.  If the apples are pared a very light colored jelly is obtained.

Crab Apple Jelly.—­Follow the recipe for apple jelly and use red cheeked crab apples, if possible.

[824 Mothers’ remedies]

Quince Jelly.—­Follow the recipe for apple jelly, substituting quinces for apples.  Remove the seeds from the fruit.  Sometimes apples and quinces are used in combination and make an excellent jelly.

Grape Jelly.—­Pick over the grapes, wash and remove stems.  Heat to the boiling point, mash and boil 30 minutes.  Strain through a jelly bag, return the juice to the kettle and boil slowly for about five minutes.  Add an equal quantity of heated sugar.  Boil three minutes or until it hardens on a cold plate.  Skim if necessary.  Pour into sterilized jelly glasses; seal when cold.  Be very sure the grapes are not over-ripe.  It is very desirable to add a few green grapes.  Wild grapes make excellent jelly to serve with game.

Barberry Jelly.—­This is considered quite a delicacy, and is made the same as grape jelly, except that a very little water,—­about one cup to one peck of berries—­is sometimes added.

Currant Jelly.—­Pick over the currants but do not remove the stems, wash and drain.  Put into a preserving kettle and mash.  Cook slowly for about 20 to 30 minutes.  Strain through a coarse strainer and then through a jelly bag.  Follow directions for grape jelly.

A combination of currants and raspberries makes a good jelly.

Raspberry Jelly.—­Follow the directions for grape jelly.  Raspberry jelly is hard to make and should not be tried if the fruit is not perfectly fresh or if it is at all over-ripe.

Jams.—­The pulp, seeds and skins are all retained in jams; often material that is left from jellies, and so on, can be used in this way by adding spices and nuts to give flavor.  Sterilization and the exclusion of air are not quite so important in this class of preserving on account of the large amount of sugar used which takes away food from the bacteria.  Equal amounts of sugar and fruits are used in making jams.

Raspberry Jam.—­Pick over the raspberries, mash in a preserving kettle with a wooden masher.  Heat slowly to the boiling point, and add an equal quantity of heated sugar.  Cook slowly for about 45 minutes.  Put into sterilized jars.

Strawberry Jam.—­Wash and hull the berries.  Add the sugar gradually so that the juice of the berries will dissolve it.  Boil about 20 minutes, or until it will harden when dropped on a cold plate.  Pour into sterilized glasses.