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1
1.
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2
Select a slightly underripe fruit and one which contains pectin.
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3
2.
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4
Wash the fruit, and if large, cut fruit in small pcs.
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5
3.
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6
Mash the fruit if soft, and if hard, add in sufficient water to barely cover.
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7
4.
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8
Boil in an enamel or possibly stainless steel kettle till the fruit is very soft.
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9
5.
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10
Drain the juice through cheesecloth or possibly flannel and measure the juice.
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11
6.
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12
Boil the juice 15 min.
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13
Don't cook more than 6 or possibly 8 c. of juice at a time.
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14
7.
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15
Add in the sugar and boil for 5 min longer.
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16
Allow 1 c. sugar to 1 c. juice for currants and grapes and 3/4 c. sugar to 1 c. juice for most fruits.
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17
8.
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18
Skim if necessary.
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19
Test the jelly.
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20
If it sheets from the spoon, it is done.
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21
The jelly should register 10 degrees above boiling, that should be 222 degrees at sea level.
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22
9.
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23
Pour at once into sterilized jars.
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24
Allow to stand till hard.
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25
Keep covered with a clean cheesecloth.
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26
10.
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27
Wipe the inside rim of the glass if necessary and seal with paraffin.
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28
11.
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29
Label and date.
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30
Store in a dry place.
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31
NOTE: Use silver or possibly wooden spoons for stirring.
