Ingredients
- one pound of fruit allowed
- one pound of sugar may be used
- one pound of sugar
- one pint at a time
- a pound of sugar to one pound of fruit allowed
Directions
When preserving, the fruit is thoroughly cooked, and three-quarters of a pound of sugar to one pound of fruit allowed. If very acid, one pound of sugar may be used.
When canning, the fruit is well scalded and one- quarter of a pound of sugar to one pound of fruit allowed.
Sterilize all jars and tops. Seal all fruit while scalding hot.
In making jelly, use only the perfect fruit, if a very clear jelly is wanted. Never squeeze the jelly- bag. Strain the juice several times, and rinse out the bag in cold water between each straining. To each pint of juice allow one pound of sugar. Heating the sugar in the oven is a great saving of time. Make but one pint at a time; it will be clearer. Watch carefully the juice while boiling, and skim frequently.