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Grape Jelly.
As a more particular guide in making jelly from any of the berries, currants, etc., and to also corroborate my previous instructions, I will give the plan of a writer in the Detroit Post and Tribune for making from grapes. She says: " Pick the grapes from the stems (the same should be done "with currants) and simmer them till soft in just enough water to cover them, pour into a jelly bag and strain. Measure the clear liquor in pts. and pour back into the kettle (a bell-metal one is best, scoured perfectly bright) and boil gently 20 minutes, skimming constantly, Then add for every pt. as measured 1 lb. of white sugar and boil until it is hard enough when cold. Heat the glasses and pour into them while hot. Cover with egg paper. "
Remarks. —I would first put alcohol paper, pressed down along on the top of the jelly, as in our general remarks, to prevent a possibility of mold on the top. Treat strawberries and all other small fruits in the same manner. Rasp-berries are often mixed with half as many currants, when plentiful, to increase the amount of jelly, otherwise made in the same way. I have never seen any cherry jelly, but I should think it would be nice. It might need a little longer
boiling, as their juices are very watery; but the flavor and color would be " tip top. "
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