CANNING AND PRESERVING FRUIT IN THE HOME 
closely and kept in a cool, dry, dark 
place. 
Currant Jelly 
The simplest method of making cur- 
rant jelly is perhaps the following: Free 
the currants from leaves and large stems. 
Put them in the preserving kettle; crush 
a few with a wooden vegetable masher 
or spoon; heat slowly, stirring frequeut- 
ly. 
When the currants are hot, crush them 
with the vegetable masher. Put a hair 
sieve or strainer over a large bowl; over 
this spread a double square of cheese- 
cloth. Turn the crushed fruit and juice 
into the cheesecloth, and let it drain as 
long as it drips, but do not use pressure. 
To hasten the process take the corners 
of the straining cloth firmly in the hands 
and lift from the sieve; move the con- 
tents by raising one side of the cloth and 
then the other. After this put the cloth 
over another bowl. Twist the ends to- 
gether and press out as much juice as 
possible. This juice may be used to 
make a second quality of jelly. 
The clear juice may be made into jel- 
ly at once, or it may be strained through 
a flannel bag. In any case, the method 
of making the jelly is the same. 
Measure the juice, and put it in a clean 
preserving kettle. For every pint of juice 
add a pint of granulated sugar. 
Stir until the sugar is dissolved, then 
place over the fire; watch closely, and 
when it boils up draw it back and skim; 
put over the fire again, and boil and skim 
once more; boil and skim a third time; 
then pour into hot glasses taken ‘from 
the pan of water on the stove and set on 
a board. Place the board near a sunny 
window in a room where there is no dust. 
It is a great protection and advantage to 
have sheets of glass to lay on top of the 
tumblers. As soon as the jelly is set 
cover by one of the three methods given 
under “Covering Jellies.” 
To make very transparent currant jelly, 
heat, crush, and strain the currants as 
directed in the simplest process. Put 
the strained juice in the flannel bag and 
let it drain through. Measure the juice 
729 
and sugar, pint for pint, and finish as 
directed above. 
To make currant jelly by the cold pro- 
cess follow the first rule for jelly as far 
as dissolving the sugar in the strained 
juice. Fill warm, sterilized glasses with 
this. Place the glasses on a board and 
put the board by a sunny window. Cover 
with sheets of glass and keep by the 
window until the jelly is set. The jelly 
will be more transparent if the juice is 
strained through the flannel bag. Jelly 
made by the cold process is more delicate 
than that made by boiling, but it does 
not keep quite so well. 
Raspberry and Currant Jelly 
Make the same as currant jelly, using 
half currants and half raspberries. 
Raspberry Jelly 
Make the same as currant jelly. 
Blackberry Jelly 
Make the same as currant jelly. 
Strawherry Jelly 
To 10 quarts of strawberries add 2 
quarts of currants and proceed as for 
currant jelly, but boil fifteen minutes. 
Ripe Grape Jelly 
An acid grape is best for this jelly. 
The sweet, ripe grapes contain too much 
sugar. Half-ripe fruit, or equal portions 
of nearly ripe and green grapes, will al- 
so be found satisfactory. Wild grapes 
make delicious jelly. Make the same 
as currant jelly. 
Green Grape Jelly 
Make the same as apple jelly. 
Plum Jelly 
Use an underripe acid plum. Wash 
the fruit and remove the stems. Put into 
the preserving kettle with 1 quart of 
water for each peck of fruit. Cook 
gently until the plums are boiled to 
pieces. Strain the juice and proceed the 
same as for currant jelly. 
Apple Jelly 
Wash, stem, and wipe the apples, being 
careful to clean the blossom end thoro- 
ughly. Cut into quarters and put into 
the preserving kettle. Barely cover with 
