6.  Grape Jelly.—­Select grapes that are partially ripe, as they make the prettiest jelly, and to every eight pounds of fruit take a large cupful of water; put them into a porcelain-lined kettle and boil until quite soft; strain through a cloth.  Measure the juice, then measure and put away the same quantity of sugar.  Let the juice boil half an hour, then add the sugar and let it boil five or ten minutes longer.  All jellies to be good, should have nearly all the boiling done before the sugar is added.

7.  Rhubarb and Apple Jelly.—­Cut up your rhubarb and wash it; put on the fire without any water at all.  Take good sour apples, pare and quarter and cook in a very little water.  Strain the juice from both and put them on the stove to cook for fifteen minutes.  Then add the heated sugar, using three-fourths as much sugar as juice.  Boil hard for twenty minutes, turn into glasses and set in the sun, if possible, for half a day.  Seal the next day.

8.  Spiced Grape Jelly.—­Take grapes half ripe, crush all the juice out well and strain.  Take equal quantities of juice and sugar; to each quart of juice add one-half teaspoonful of cloves and one tablespoonful cinnamon.  Cook very hard for twenty minutes, then remove from the stove and pour into glasses.

9.  Rhubarb Jelly.—­After the rhubarb has been thoroughly washed and cut up in small pieces, stew until tender in a preserving kettle.  Strain through a jelly rag and flavor with extract of lemon.  Put in enough to suit the taste.  To each pint of juice add a pound of sugar; boil until it jellies on the skimmer, then remove and place in glasses.  Keep in a cool place.

10.  Orange Marmalade.—­Cut the oranges in half; remove the pulp with a spoon, take one lemon to five oranges, preparing the same way.  Then cut the shells of the oranges in two, scrape out the white lining and put the skins on to boil; weigh the pulp, take half as much sugar, and simmer together fifteen minutes.  When the skins are transparent and tender, take up, putting several pieces together, cut it quickly into the narrowest possible strips.  Mix these with pulp and sugar; cook until very thick.  Put in glasses and then when cold, seal.

11.  Blackberry Jam.—­Take two quarts of blackberries, one quart fine cooked apples, two quarts of sugar, boil these all together for twenty minutes.  This is very easily made and is very good.

12.  Plum and Apple Jam.—­After canning plums, there is often some left, not enough to fill a can; a very nice jam can be made of this by putting it through a sieve; and adding the same quantity of good apples, cooked.  Sweeten to taste and put in a very little cinnamon and cloves.  Cook an hour, then tie up in jars when cold.

13.  Tomato Marmalade.—­Pare and slice without wetting four pounds of unripe tomatoes, Give them a slow boil for several hours until a large portion of the water has evaporated; add for each pound of tomatoes three-quarters of a pound of sugar and two sliced lemons.  Boil for one hour longer.