point, mash, and boil thirty minutes; then proceed as for Currant Jelly. Wild grapes make the best jelly.
Green Grape Jelly
Grapes should be picked when just beginning to turn. Make same as Grape Jelly.
Venison Jelly
1 peck wild grapes
1 quart vinegar
Whole cloves } 1/4 cup each
Stick cinnamon }
6 pounds sugar
Put first four ingredients into a preserving kettle, heat slowly to the boiling-point, and cook until grapes are soft. Strain through a double thickness of cheese-cloth or a jelly bag, and boil liquid twenty minutes; then add sugar heated, and boil five minutes. Turn into glasses.
Damson Jelly
Wipe and pick over damsons; then prick several times with a large pin. Make same as Currant Jelly, using three-fourths as much sugar as fruit juice.
JAMS
Raspberries and blackberries are the fruits most often employed for making jams, and require equal weight of sugar and fruit.
Raspberry Jam
Pick over raspberries. Mash a few in the bottom of a preserving kettle, using a wooden potato masher, and so continue until the fruit is used. Heat slowly to boiling-point, and add gradually an equal quantity of heated sugar. Cook slowly forty-five minutes. Put in a stone jar or tumblers.
Blackberry Jam
Follow recipe for Raspberry Jam, using blackberries in place of raspberries.
