Apple Jelly 



If a light-colored product is desired use apples having a green or 

 yellow skin. Red apples, like Wealthy, Mcintosh and Baldwin, give 

 a beautiful pink or reddish colored jelly. 



Wash the fruit and remove all defective spots such as scab, worm 

 holes and rot. Slice into sixths or eighths, weigh the prepared fruit, 

 place in a preserving kettle, add an equal weight of water, cover and 

 cook, boiling rapidly imtil the fruit is tender. Pour into sieve or 

 colander and allow juice to drain off. Strain the juice through a flannel 

 or felt jelly bag, or fold a square of cheesecloth into iowc thicknesses 

 spread over the colander and pour the juice through. Do not apply 

 pressiu"e to force the last of the juice from the cloth. 



Weigh or measure the juice, return to preserving kettle and bring 

 quickly to a vigorous boiling. Remove all scum that forms. After boil- 

 ing ten minutes add sugar equal to one-half the volimie or weight of 

 jmce, and continue boiling until the jelly test is given. (See page 13.) 

 Pour into hot, clean, sterilized glasses, filling one-half to three-eighths 

 of an inch to the top, and set aside to cool. 



If apples are scarce or high in price, or simply as a matter of house- 

 hold economy, the supply of apple jelly may well be made from the 

 peelings and cores of the apples used in the home. In doing so use 

 water sufficient to cover the peelings and cores. 



Blackberry Jelly 



It is difficult and often impossible to make first-class jelly from black- 

 berries alone. However, for home use it is a simple matter to combine 

 the juice of this fruit with that of another and thereby produce a high- 

 grade jelly with a decided blackberry flavor. 



Clean the berries, weigh and wash thoroughly. Place in a preserving 

 kettle and add water equal to one-half the weight of the berries. Heat 

 to boiling point and continue to boil until fruit has fallen to pieces. 

 Drain off the jmce, strain and weigh or measure. This juice is to be 

 blended with apple juice obtained as follows : — 



Diu-ing the blackberry season it is often possible to obtain early 

 summer or autiunn apples sufficiently developed to use for jelly mak- 

 ing. If this is not the case can or bottle the blackberry juice and set 

 aside until apples are plentiftd. 



Having the apples, use one-fourth or one-half the weight of berries 

 used, slice and add an equal volume of water. If apples are green boil 

 until the fruit is in pieces; if apples are ripe boil until fruit is tender. 

 Pour into colander and allow juice to drain off; strain the juice. 



This juice is added to the blackberry juice in the proportions of one- 

 third or one-half to i by measure or weight. Place the mixed juices in 

 a preserving kettle, boil for ten minutes, add sugar equal to one-half 

 the weight of the combined juices, and boil briskly until jelly test is 

 shown. Pour into sterilized glasses and set aside to cool. 



The apple pulp may be rubbed through a colander to remove seeds, 

 cores and peel, mixed with the blackberry from which the jmce was 

 extracted in proportion of one-fourth or one-third to i , and made into 

 a very desirable jam. (See page 10.) 



Currant juice may be used instead of apple juice if preferred. Ex- 

 tract the currant juice the same as for making currant jelly. (See page 

 I7-) 



