The farm cook & rule book

Pick over, wash and drain the fruit or berries, such as grapes, raspberries, currants, blackberries and cranberries, and cook with enough water to cover until the juice is extracted from the fruit. Drain through flannel cloth, but do not squeeze. Measure the juice and use % as much sugar as juice. Cook the juice 10 minutes, add the sugar and cook 10 more minutes. Skim, pour in sterilized glasses and seal with paraffin when cool. Quince Jelly Wash the quinces, cut in quarters, cover with cold water and cook until soft. Strain, measure and add % cupful of lemon juice to every 4 cupfuls of quince juice. Test for pectin and finish the same as for apple jelly. Strawberry Jelly 4 cupfuls strawberry juice 4 tablespoonfuls strained lemon 4 cupfuls sugar juice Bring the strawberry juice to the boiling point and add the lemon juice and sugar. Boil until the jellying stage is reached. Apple Pectin 1 pound apple pulp 3 tablespoonfuls lemon juice 5 cupfuls cold water Wash the apples thoroughly, remove the stem ends and cut the apples in quarters without removing the skin or cores. Add the lemon juice and water and simmer until the apples are soft. Place in a jelly bag and let drip, squeezing out the juice gently. Then strain through a flannel without squeezing. Test with wood alcohol for pectin. Orange Pectin 1 cupful white portion of orange 3 tablespoonfuls lemon juice peel 6 cupfuls cold water Cut the white portion from the orange peel and put through the food chopper and measure. Add the lemon juice and 3 cupfuls of the cold water and let stand in an enameled or earthenware dish about 5 hours. Boil 12 minutes and cool. Add the rest of the cold water and bring to the boiling point, cool and let stand 12 hours or overnight. Boil 10 minutes and strain through two layers of cheesecloth, squeezing the bag to obtain all the juice. Then strain through a flannel bag without squeezing. Test with alcohol to see how much pectin is present. Strawberry Jelly 2 cupfuls orange or apple pectin 2 cupfuls strawberry juice 2 cupfuls sugar Combine the pectin and strawberry juice and bring to the boiling point. Skim and add the sugar gradually and cook until the jellying stage is reached. Orange Jelly 2 cupfuls orange pectin 2 cupfuls orange juice 2 cupfuls sugar Combine the pectin and orange juice and bring to the boiling point. Skim and add the sugar gradually and cook until the jellying stage is reached. Cherry Jelly 2 cupfuls apple pectin 2 cupfuls cherry juice 2 cupfuls sugar Combine pectin and cherry juice and bring to the boiling point. Skim and add the sugar gradually and cook until the jellying stage is reached. Rhubarb Jelly 1 cupful apple pectin 2 cupfuls rhubarb juice 2% cupfuls sugar Use tender rhubarb stalks. Wash but do not peel. Cut into one inch pieces and add just enough water to prevent sticking or burning and simmer until soft. Strain through a jelly bag. Combine the juice with the pectin and bring to the boiling point. Skim and add the sugar gradually and cook until the jellying stage is reached. Mint Jelly % cupful chopped mint leaves 2 cupfuls apple pectin % cupful boiling water 2 cupfuls sugar green vegetable coloring