ly glasses;
seal when cold. Be very sure the grapes are not over-ripe. It is very
desirable to add a few green grapes. Wild grapes make excellent jelly to
serve with game.

Barberry Jelly.--This is considered quite a delicacy, and is made the same
as grape jelly, except that a very little water,--about one cup to one
peck of berries--is sometimes added.

Currant Jelly.--Pick over the currants but do not remove the stems, wash
and drain. Put into a preserving kettle and mash. Cook slowly for about 20
to 30 minutes. Strain through a coarse strainer and then through a jelly
bag. Follow directions for grape jelly.

A combination of currants and raspberries makes a good jelly.

Raspberry Jelly.--Follow the directions for grape jelly. Raspberry jelly
is hard to make and should not be tried if the fruit is not perfectly
fresh or if it is at all over-ripe.

JAMS.--The pulp, seeds and skins are all retained in jams; often material
that is left from jellies, and so on, can be used in this way by adding
spices and nuts to give flavor. Sterilization and the exclusion of air are
not quite so important in this class of preserving on account of the large
amount of sugar used which takes away food from the bacteria. Equal
amounts of sugar and fruits are used in making jams.

Raspberry Jam.--Pick over the raspberries, mash in a preserving kettle
with a wooden masher. Heat slowly to the boiling point, and add an equal
quantity of heated sugar. Cook slowly for about 45 minutes. Put into
sterilized jars.

Strawberry Jam.--Wash and hull the berries. Add the sugar gradually so
that the juice of the berries will dissolve it. Boil about 20 minutes, or
until it will harden when dropped on a cold plate. Pour into sterilized
glasses.

Grape Jam.--

8 Cups of Grapes. 4 Cups of Sugar.

Wash the grapes, remove the stems and squeeze the pulp from the skins into
a preserving kettle. Put the skins on a granite plate and save them. Boil
the pulp until the seeds separate easily, stirring constantly. Strain
through a sieve, add the skins to the strained mixture, measure, return to
the kettle, and add an equal amount of sugar. Boil gently for 15 minutes
or until the jam is very thick. Pour into sterilized glasses and seal when
cold. The mixture needs careful watching and stirring, as it will burn
easily, especially after the sugar is added.

[DOMESTIC SCIENCE 825]

Rhubarb Conserve.--

2 lbs. rhubarb.