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Classic
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page 218
BLACKBERRY JELLY
Cook the fruit till tender in a little water; throw off the water, bruise and
strain the fruit, and to each pint of the juice add one pound of white sugar.
Put it now in a preserving-pan, and boil it rapidly, but do not stir it while
boiling, as that breaks the jelly; skim it carefully, and when it jellies, pour
it into tumblers or small jars. I have made two pecks of berries into jelly in
two hours. This is said for the benefit of young housekeepers who often boil
their jelly too slowly and too long, which makes it ropy.
APPLE JELLY, WITHOUT WATER
Pare and core the fruit, which should be juicy and tart. Lay the apples in a
vessel to cook without putting in any water; cover them closely, and cook until
properly soft; strain the juice, and add three-fourths of a pound of sugar to a
pint of apple juice. Beat in the white of an egg to clarify the jelly, and skim
it as it boils; try it and, as soon as it jellies, take it from the fire and put
it in glasses.
JAM
This can be made from almost any kind of ripe fruit. Blackberries, strawberries
or raspberries are especially suited for this form of preserve. You must weigh
your fruit (say blackberries), and allow three quarters of a pound of good sugar
to each pound of fruit. Crush the fruit and sugar, with a biscuit beater, until
they are well mashed; add a gill of water to each pound of fruit; boil gently
(not rapidly like jelly) until it becomes a jelly-like mass, and when done, put
it into
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