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In making jellies, jams or preserves from any kind of
berries, currants, grapes, etc., do not do it in a way to mash the seeds, which would injure their otherwise very fine flavor. All fruit should be ripe to make good jellies. As these refer to making jelly with apples, pears, berries of all kinds, grapes, etc., I need not give special kinds, except those made or flavored with other article as chocolate, coffee, rice, farina, lemons, etc. Still, I will give two apple jellies from other writers, to show that the instructions above given are borne out or corroborated by others, and to show the old way of using lemons in making apple jelly, which almost, if not wholly, destroyed the fine apple flavor. The first is from a writer in the People's Ledger, the second I do not know from whence it came, but both plans are good for their respective ways of making them:
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