JELLIES
WHEN mother gave Adelaide her first lesson in jelly making, Adelaide
had visions. Jelly rolls, thin bread and butter sandwiches with jelly
in between, soft boiled custards served in individual glasses with
a spoonful of jelly on top, and many many other delicious dainties
it would take too long to tell about passed before her active little
mind. For some years now, Adelaide's mother had been using a small thin
glass for her red currant jelly, and any other jelly of which she was
especially choice. A glass measuring cup full of jelly was sufficient
to fill three of these dainty glasses, and the beauty of these lay in
the fact that you could put them on the table as they were. One little
glass was sufficient to serve as a relish with cold meat or chicken for
a family of four.
Mother thought that as Adelaide's quantities were all small she would
let her use these small glasses exclusively for her jellies. Adelaide
was delighted, and often held the little glasses up to the sunlight to
see how clear and attractive the jelly was.
Red Currant Jelly
Red Currants, 1 quart
Sugar
Water, 2 tablespoons
The large cherry currants were the ones mother bought, and she told
Adelaide that they made the most delicious jelly. Adelaide emptied the
currants into the colander, which she dipped up and down in a pan of
clear cold water until the currants were thoroughly cleansed, then she
drained them.
Picking them over but not removing the stems, Adelaide poured a few
at a time into the saucepan (which contained two tablespoons of cold
water), and mashed them with the wooden potato masher; this she
continued to do until all the currants were used.
Placing the saucepan over the fire, she let the currants cook slowly
until they looked white, stirring occasionally with the wooden spoon to
prevent burning.
The little jelly bag attached to the wire frame fitted nicely over
another large saucepan, and into this bag Adelaide poured the currants,
letting them stand until all the juice had dripped.
Now she measured the juice and returned it to the original saucepan,
which had been washed clean. Again she placed the saucepan over the
fire and brought the juice to the boiling point; then she let it
continue to boil rapidly for twenty minutes (mother said it was not
necessary to stir this).
When Adelaide measured the juice she also measured to each cupful
a cup of sugar. This she placed in an earthenware dish at the back
of the range, or in the oven with the door open, to let it heat
through gradually but not to brown. As soon as the juice had boiled
sufficiently she added the heated sugar gradually and stirred with the
wooden spoon until it was all dissolved; when it again came to the
boiling point it jellied in about three minutes.
Adelaide worked very quickly now; she removed the saucepan from the
fire, skimmed the jelly, poured it into a pitcher, and from there into
the little sterilized glasses. These she placed in the sun and let them
stand until the next day; they were then wiped around the tops and
outsides carefully with a clean damp cloth, the jelly was covered with
melted paraffin, the glass being shaken gently from side to side to
exclude all air. Next came the labels, and then the jelly was stored
away in the preserve closet. It was a beautiful color, and it made
Adelaide's mouth water just to look at it.
Red Currant and White Currant Jelly
Red Currants, 1 pint
White Currants, 1 pint
Sugar
Water, 2 tablespoons
The red and white currants Adelaide found made the jelly a beautiful
color and more delicate in flavor. These she washed carefully in the
colander by dipping it up and down in a pan of clear cold water, then
she picked them over without removing the stems. Into the saucepan she
measured two tablespoons of water, added the currants a few at a time,
and mashed them with the wooden potato masher until all were used. Next
the saucepan was placed over the fire and the currants boiled until
the red currants looked white. Adelaide did not forget to stir with the
wooden spoon to prevent the currants from burning.
The jelly bag was ready and into this Adelaide poured the currants. She
let the juice drip overnight, and the next morning measured it into the
saucepan. To each cup of juice she measured a cup of sugar, which she
placed in an earthenware dish on the back of the range to heat through,
but not to brown. The juice Adelaide boiled for twenty minutes rapidly,
then she added the sugar very gradually and stirred until it was
dissolved. When it came to the boiling point it "jellied" very quickly,
and Adelaide skimmed it, poured it into a pitcher, then into the small
glasses at once, which were already sterilized.
Standing them in a sunny window she let them remain until the next day.
With a clean damp cloth she wiped the top and outside of each glass
carefully, poured melted paraffin over the jelly, shook each glass
gently from side to side to exclude the air, pasted on the labels and,
as usual, stored the jelly away in the preserve closet.
Red Currant and Raspberry Jelly
Red Currants, 1 pint
Raspberries, 1 pint
Sugar
Water, 2 tablespoons
Of all the jellies this was mother's favorite.
Adelaide picked over the raspberries (looking in each centre to be sure
there were no little worms), poured them into the colander, dipped
them up and down in a pan of clear cold water to cleanse thoroughly,
and after draining emptied them into the saucepan with two tablespoons
of cold water. The currants were washed in the same manner as the
raspberries, and Adelaide picked them over but did not remove the
stems. These were added to the raspberries, and she mashed them all
with the wooden potato masher.
Setting the saucepan over the fire, she stirred well with the wooden
spoon, and, when the fruit boiled, Adelaide let it cook until the
currants looked white. The jelly bag was ready, and Adelaide poured in
the fruit and the juice dripped over night.
When she measured the juice into the saucepan she also measured an
equal amount of sugar into an earthenware dish. This Adelaide stood on
the back of the range to heat through but not brown.
While the juice came to the boiling point Adelaide attended to the
sterilizing of the little glasses.
As soon as the juice had boiled rapidly for twenty minutes Adelaide
added the sugar gradually, stirring constantly until the sugar was
dissolved. It very quickly boiled again and in a few minutes reached
the "jelly point." Adelaide skimmed it carefully and poured it into a
pitcher. It was then easy to pour the jelly into the small glasses and
stand it in the sun to set.
The next morning Adelaide wiped each glass carefully with a damp cloth
around the top and outside, then she poured melted paraffin over the
jelly, shaking it gently from side to side to exclude all air. Next
the labels were pasted on, and then the jelly was stored away in the
preserve closet.
Blackberry Jelly
Blackberries, 1 quart
Sugar
Water, 2 tablespoons
Adelaide picked the blackberries very carefully into the colander. This
she dipped up and down in a pan of clear cold water several times to
thoroughly cleanse the berries. When they were well drained she poured
them into the saucepan with two tablespoons of cold water, and mashed
the berries with the wooden potato masher. Placing the saucepan over
the fire, she let the blackberries heat through slowly until they were
soft, then she poured them into the jelly bag and the juice dripped
all night. The next morning she measured the juice, and to each cup
she allowed three-fourths of a cup of sugar. The juice she put over
the fire to boil rapidly for twenty minutes, and stood the sugar in
an earthenware dish at the back of the range to heat through, but not
brown. After the juice had boiled sufficiently Adelaide added the sugar
gradually and stirred with a wooden spoon until it was all dissolved,
then she let it boil until it reached the jelly point. Skimming it
carefully, she then poured the jelly into the pitcher, and from there
into the small sterilized glasses, which she stood in a sunny window to
set.
When cold, Adelaide wiped each glass carefully around the top and
outside, and poured melted paraffin over the top of the jelly, shaking
it gently from side to side to exclude all air; then she pasted on the
labels and stored away in the preserve closet.
Spiced Blackberry Jelly
Blackberries, 1 quart
Sugar
Water, 2 tablespoons
{ cinnamon
Spices (ground), { mace
{ cloves
The blackberries Adelaide picked over carefully and put in the colander
to wash thoroughly by dipping them up and down several times in a pan
of cold water. After they were well drained she poured them into a
saucepan with two tablespoons of cold water, and mashed them with the
wooden potato masher. Placing the saucepan over the fire, she let the
blackberries simmer until they were soft, then poured them into the
jelly bag to drip. To each cup of juice she measured a cup of sugar
which she stood on the back of the range in an earthenware dish to heat
through, but not brown, also one-fourth of an ounce of ground cinnamon,
one-eighth of an ounce of ground mace, and one-fourth of a teaspoonful
of ground cloves, which she tied up in a piece of thin muslin. The
juice and spices were then boiled together rapidly for twenty minutes,
after which time Adelaide took out the bag of spices and added the
sugar gradually, stirring constantly with a wooden spoon until the
sugar was dissolved.
When the "jelly point" was reached she skimmed it at once and poured
the jelly into a pitcher. It was then easy for her to fill the
sterilized glasses and let the jelly stand until cold. Next, Adelaide
wiped each glass with a damp cloth around the top and outside, poured
melted paraffin over the jelly, shook it gently from side to side to
exclude all air, pasted on the labels and stored away the jelly in the
preserve closet.
Mother said that this was better than any medicine.
Black Currant Jelly
Black Currants, 1 quart
Sugar
Water, 2 tablespoons
Black currant jelly, mother told Adelaide, was what _her_ mother
gave her when she was a little girl if ever she complained of a sore
throat. After Adelaide had tasted it she said, "Mother, I should think
you would have felt almost glad to have a sore throat, it is so good."
The black currants Adelaide picked over and washed thoroughly in the
usual way by pouring them into the colander, then dipping it up and
down several times in a pan of clear cold water. After draining them
well, she emptied them into the saucepan, added two tablespoons of
cold water, mashed well with the wooden potato masher, and placed the
mixture over the fire to simmer until soft. Into the jelly bag they
went next, and Adelaide let the juice drip all night.
Next morning she measured the juice and an equal amount of sugar, which
she placed in an earthenware dish at the back of the range, to heat
through but not brown. The juice she brought to the boiling point and
it continued to boil rapidly for twenty minutes.
Adding the sugar gradually, she stirred with the wooden spoon until
it was all dissolved and cooked to the "jelly point." After skimming
the jelly Adelaide poured it into a pitcher and from there into the
sterilized small glasses, and then stood the tumblers in a sunny
window. When the jelly was cold she wiped the top and outside of
each glass with a damp cloth, poured melted paraffin over the jelly,
and shook gently from side to side to exclude all air. Pasting on the
labels, Adelaide then stored the jelly away in the preserve closet.
Green Gooseberry Jelly
Green Gooseberries, 1 quart
Sugar
Water, 2 tablespoons
The gooseberries were easily picked over and washed. Adelaide put them
in the colander, dipped it up and down in a pan of clear cold water,
and stood it aside to drain. She measured two tablespoons of cold water
into the saucepan, added the gooseberries and mashed them with the
wooden potato masher.
Placing the saucepan over the fire she let the gooseberries simmer
until they were soft, not forgetting to stir with the wooden spoon to
keep them from burning. Pouring the fruit into the jelly bag came next,
and Adelaide let it drip over night.
To each cup of juice Adelaide added three-fourths of a cup of sugar.
The sugar was placed in an earthenware dish at the back of the range
to heat but not brown. When the juice had boiled rapidly for twenty
minutes Adelaide added the sugar gradually and stirred until it was all
dissolved. It was then cooked to the "jelly point."
Adelaide skimmed the jelly, poured it into the pitcher, and from there
into the sterilized small glasses, then stood them in a sunny window.
When the jelly was cold Adelaide wiped each glass around the top and on
the outside with a damp cloth, poured melted paraffin over the jelly,
shook gently from side to side to exclude all air, then pasted on the
labels and stored the jars away in the preserve closet.
Wild Cherry Jelly
Wild Cherries, 1 quart
Sugar
Water, 2 tablespoons
After picking the cherries carefully into the colander, Adelaide dipped
it up and down several times in a pan of clear cold water, then stood
it aside to drain. Into the saucepan she measured two tablespoons of
cold water, added the cherries and mashed them with the wooden potato
masher.
Placing the saucepan over the fire, she let the cherries simmer until
they were soft, stirring occasionally to prevent burning, after which
she poured the fruit into the jelly bag and let the juice drip over
night.
The next morning she measured the juice, and to each cup she measured
three-fourths of a cup of sugar. The sugar she placed in an earthenware
dish and stood on the back of the range to heat through but not burn.
The juice she let boil rapidly twenty minutes, added the heated sugar
gradually, and stirred with the wooden spoon until all was dissolved.
After the juice and sugar had boiled to the "jelly point" Adelaide
skimmed it carefully, poured quickly into a pitcher and then into the
sterilized small glasses.
Mother liked to have all of her jelly stand in the sun if possible, so
Adelaide stood the glasses in a sunny window.
When the jelly was cold she wiped the tops and outsides of each glass
carefully with a damp cloth, poured melted paraffin over the jelly
(shaking it gently from side to side to exclude all air), pasted on the
labels and stored the jelly away in the preserve closet.
Wild Grape Jelly
Wild Grapes, 1 quart
Sugar
Water, 2 tablespoons
The wild grapes Adelaide poured into the colander, dipped it up and
down several times in cold water and stood it to drain. Next, she
picked them over carefully, pinched each grape to break the skin, and
dropped them into the saucepan containing two tablespoons of cold water.
Placing the saucepan over the fire, she let the grapes simmer until
soft, stirring occasionally to prevent burning, then poured them into
the jelly bag to drip over night.
In the morning she measured the juice and an equal amount of sugar.
The saucepan containing the juice she placed over the fire that the
juice might boil rapidly for twenty minutes, and the sugar was put in
an earthenware dish and stood at the back of the range to heat through,
but not brown.
The small glasses were all sterilized, and as soon as the juice had
boiled the necessary time, Adelaide added the sugar gradually and
stirred with the wooden spoon until it was all dissolved.
Adelaide tended the juice and sugar carefully until it reached the
"jelly point," then, skimming quickly, she poured the jelly into a
pitcher, and from there into the small glasses. Next she stood them
in a sunny window, and when the jelly was cold the glasses were wiped
around the tops and on the outsides with a damp cloth. Melting the
paraffin she poured it over the jelly and shook it gently from side to
side to exclude all air. The labels were pasted on finally, and the
jelly was stored away in the preserve closet.
Wild Plum Jelly
Wild Plums, 1 quart
Sugar
Water, 2 tablespoons
The wild plums that Adelaide used were brought to her by a friend who
lived in the country. They were about the size of large cherries. The
flavor of the jelly was most delicious and a general favorite with
everybody.
Adelaide washed the plums after emptying them into the colander, by
dipping the colander up and down several times in a pan of clear
cold water, after which she drained them. Into the saucepan she had
measured two tablespoons of cold water, and as she picked over the
plums she slit each one with a silver knife and dropped it into the
waiting saucepan.
These she let simmer until soft and mushy, not forgetting to stir
occasionally to keep them from burning, then poured the fruit into the
jelly bag to drip over night. In the morning Adelaide measured the
juice, and to each cup she measured three-quarters of a cup of sugar.
The juice she let boil rapidly for twenty minutes, while the sugar was
stood at the back of the range in an earthenware dish to heat through,
but not brown.
When the juice had boiled sufficiently, Adelaide added the sugar
gradually and stirred with the wooden spoon until it was all dissolved.
As soon as the "jelly point" was reached, Adelaide skimmed it quickly,
poured it into a pitcher, from there into the sterilized small glasses,
and stood them in a sunny window. After the jelly was cold she wiped
each glass around the top and on the outside with a damp cloth, poured
melted paraffin over the jelly, shaking it gently from side to side to
exclude all air, pasted on the labels and stored the tumblers away in
the preserve closet.
Damson Plum Jelly
Damson Plums, 1 quart
Sugar
Water, 2 tablespoons
Adelaide wiped and picked over the Damson Plums, and slit each one
with a silver knife before placing them in the saucepan with two
tablespoons of cold water. These she let boil until very soft, stirring
occasionally with the wooden spoon to prevent burning. When the fruit
had cooked sufficiently, she poured it into the jelly bag and let it
drip over night. The next morning she measured the juice, and to each
cup she measured three-fourths the amount of sugar. It (the juice) was
boiled rapidly for twenty minutes, while the sugar stood on the back of
the range in an earthenware dish to heat through, but not brown.
After twenty minutes of boiling for the juice, the sugar was added
gradually and stirred until it was all dissolved. When the "jelly
point" was reached Adelaide skimmed the jelly quickly, poured it into
a pitcher, and from there into the sterilized glasses, and then stood
them in a sunny window.
As soon as the jelly was cold, Adelaide wiped the tops and outsides of
each glass with a damp cloth, poured melted paraffin over the jelly,
shaking it gently from side to side to exclude all air, pasted on the
labels and stored the jelly glasses away in the preserve closet.
Apple Jelly
Apples, 1 dozen
Sugar
Water
The apples that made the best jelly, mother told Adelaide, were the
"porter apples," the "gravenstein apples," the "maiden's blush," and
the "fall pippins."
Adelaide wiped each apple thoroughly with a damp cloth and removed the
stems and blossom ends. With a silver knife she cut them in quarters.
Placing them in the saucepan, she added cold water until it came nearly
to the top of the apples.
Covering the saucepan, she stood it over the fire and let the apples
cook slowly until they were very soft. She found it necessary to stir
the fruit with a wooden spoon occasionally to prevent the juice from
burning. When it was done Adelaide poured it into the jelly bag and let
the juice drip over night.
The next morning she measured the juice, and to each cup she measured
a cup of sugar, which she placed in an earthenware dish on the back of
the range to heat through but not burn.
As soon as the juice had boiled rapidly for twenty minutes, Adelaide
added the sugar a little at a time, stirring constantly until it
had all dissolved. Then she let it cook to the "jelly point," after
which she skimmed it quickly, poured it into a pitcher and filled the
sterilized small glasses at once. The glasses were then placed in a
sunny window, and, when cold, Adelaide wiped each glass around the top
and on the outside with a damp cloth, poured melted paraffin over the
jelly, shook it gently from side to side to exclude air, pasted on the
labels and stored the jelly away in the preserve closet in the space
allotted for jellies.
Crab Apple Jelly
Crab Apples, 2 dozen
Sugar
Water
The crab apples make a very handsome jelly, and as they are very small,
mother did not think two dozen would be too many for Adelaide to
prepare.
These, mother said, you only needed to wipe clean with a damp cloth and
remove the stem and blossom end. It was not necessary to cut them, just
put them into the saucepan and nearly cover them with cold water.
Standing the saucepan over the fire, Adelaide put on the cover and
let the apples cook slowly until very soft, stirring occasionally to
keep from burning, then she poured them into the jelly bag and let the
juice drip over night. In the morning she measured the juice, and for
each cup of juice she measured a cup of sugar. The sugar was put in an
earthenware dish and stood at the back of the range, to heat through,
but not brown, while the juice was boiling rapidly for twenty minutes.
As soon as the juice was ready, Adelaide added the sugar gradually,
stirring constantly with the wooden spoon until it had all dissolved.
This she let come to the "jelly point," skimmed quickly, poured into a
pitcher, and filled the sterilized small glasses at once.
Next she placed the jelly in a sunny window. When cold, she wiped each
glass around the top and on the outside with a damp cloth, poured
melted paraffin over the jelly (shaking gently from side to side to
exclude all air), pasted on the labels and stored away in the preserve
closet.
Barberry Jelly
Barberries, 1 quart
Sugar
Water, 2 tablespoons
Mother saw to it that the barberries were bought just before any frost
came, and she liked a few of the berries to be green. The reason for
this, she told Adelaide, was to make the jelly firmer and a much better
color.
Adelaide poured the barberries into the colander, and dipped them up
and down several times in a pan of clear cold water, to rinse off all
dust, then she picked them over and put them into the saucepan with
two tablespoons of cold water; next she mashed the barberries with the
wooden potato masher and placed over the fire to cook slowly until very
soft. It was necessary, Adelaide found, to stir with the wooden spoon
occasionally to prevent burning.
When the fruit was done, she poured it into the jelly bag and the juice
dripped over night. In the morning she measured the juice, and for
each cup she measured an equal amount of sugar, which she put in an
earthenware dish and stood on the back of the stove to heat through,
but not brown, while the juice boiled rapidly for twenty minutes. At
the end of that time Adelaide added the sugar gradually, stirring
constantly until it was all dissolved, then she let it cook to the
"jelly point."
Skimming the jelly quickly, she poured the jelly into a pitcher and
filled the sterilized small glasses at once. They were then placed in
a sunny window, and, when cold, Adelaide wiped around the top and the
outside of each glass with a damp cloth, poured melted paraffin over
the jelly, and shook it gently from side to side to exclude all air.
Before storing the glasses away in the preserve closet Adelaide pasted
on the labels.
Quince Jelly
Quinces (large), 1/2 dozen
Sugar
Water
Quinces are very hard to cut, so Adelaide found it necessary to use the
little sharp knife, after washing and wiping them thoroughly.
In preparing these, Adelaide removed the blossom ends and seeds, cut
each quince into small pieces, nearly covered the fruit with cold
water, placed the saucepan on the fire and let the quinces cook very
slowly until soft, stirring occasionally with the wooden spoon to
prevent burning.
As soon as they had finished cooking she poured the fruit into the
jelly bag and let it drip over night. Next morning she measured the
juice, and for each cup Adelaide measured an equal quantity of sugar.
The sugar she stood at the back of the range in an earthenware dish to
heat through, but not brown, and the juice she let boil rapidly for
twenty minutes. Then she added the sugar gradually, stirring constantly
until all the sugar had dissolved. When the "jelly point" was reached
Adelaide skimmed quickly and poured the jelly into a pitcher. Filling
the sterilized small glasses at once, she then stood them in a sunny
window.
When cold, each glass was carefully wiped with a damp cloth around the
top and on the outside, melted paraffin was poured over the jelly, the
glass was shaken gently from side to side to exclude all air, and,
finally, Adelaide pasted on the labels and stored the glasses away in
the preserve closet.
Quince and Apple Jelly
Apples (sour), 1/2 dozen
Quinces (large), 1/4 dozen
Sugar
Water
The apples and quinces Adelaide wiped thoroughly clean with a damp
cloth, and removed the stems and blossom ends. The apples she cut into
quarters, but the quinces were cut into very small pieces. When she
emptied the fruit into the saucepan she nearly covered it with cold
water, then stood it over the fire, put on the cover and let it boil
gently until very soft. Occasionally Adelaide stirred it with the
wooden spoon to prevent burning.
As soon as the fruit was sufficiently soft she poured it into the jelly
bag, where it remained over night to drip. In the morning she measured
the juice, and to each cup she measured an equal quantity of sugar,
which she put at the back of the range in an earthenware dish to heat
through, but not brown.
The juice then boiled for twenty minutes, at the end of which time
Adelaide added the sugar gradually, stirring constantly until all had
dissolved. When the juice and sugar reached the "jelly point" Adelaide
skimmed quickly, poured the jelly into a pitcher, filled the sterilized
small glasses at once and stood them in a sunny window.
Each glass was carefully wiped with a damp cloth around the top and on
the outside when they were cold and melted paraffin poured over the
jelly. This Adelaide shook gently from side to side to exclude all air.
Next she pasted on the labels, then stored the tumblers away in the
preserve closet.
Cranberry Jelly
Cranberries, 1 quart
Sugar
Water
After Adelaide had emptied the cranberries into the colander, then
dipped them up and down several times in a pan of clear cold water, she
picked them over.
While her little fingers worked quickly she told mother the cranberries
made her long for Thanksgiving Day to come, and especially this year,
as she wanted _her_ "cranberry jelly" served with the turkey. Mother
said she would feel very proud to have it grace the "festive board."
When the cranberries were all in the saucepan, Adelaide poured enough
cold water over the top so that she could see it easily among the
berries. Placing the saucepan over the fire, the berries cooked slowly,
and Adelaide used the wooden potato masher with which to mash them. She
also stirred them occasionally to keep them from burning.
When the fruit was soft, Adelaide poured the cranberries into the jelly
bag and the juice dripped over night. In the morning she measured to
each cup of juice a cup of sugar. This she stood at the back of the
range in an earthenware dish, to heat through but not brown.
Adelaide cooked the juice rapidly for twenty minutes, then added the
sugar gradually, stirred constantly until the sugar was all dissolved,
and let it continue to cook until the "jelly point" was reached.
Now she worked quickly, skimming the jelly, pouring it into a pitcher
and filling the sterilized small glasses at once. These she stood in a
sunny window.
As soon as the jelly was cold she wiped around the top and the outside
of each glass with a damp cloth, poured melted paraffin over the top,
shaking it gently from side to side to exclude all air, pasted on the
labels, then stored the tumblers away in the preserve closet.
Adelaide tried the combination of cranberries and apples which mother
said made a very good jelly.
Cranberry and Apple Jelly
Cranberries, 1 pint
Apples, 4 lbs.
Sugar
Water
After wiping the apples thoroughly with a damp cloth, Adelaide removed
the stems and blossom ends and cut into quarters. The cranberries
Adelaide placed in the colander, dipped up and down several times in a
pan of clear cold water, set aside to drain, then picked them over.
Putting the apples and cranberries into the saucepan she nearly covered
them with water, placed them over the fire to cook slowly, stirred
occasionally with the wooden spoon, then when they were very soft and
mushy, Adelaide poured the fruit into the jelly bag. The juice dripped
over night, and, in the morning, she measured the juice. To each cup,
Adelaide measured an equal amount of sugar. The sugar was placed at
the back of the range in an earthenware dish to heat through, but not
brown, while the juice boiled rapidly for twenty minutes. Adding the
sugar gradually, Adelaide stirred constantly until it had all dissolved.
When the cooked juice and sugar reached the "jelly point" she skimmed
quickly, poured into a pitcher, filled the sterilized small glasses at
once, and stood in a sunny window. After the jelly was cold, Adelaide
wiped around the top and outside of each glass with a damp cloth,
poured melted paraffin over the top, shook it gently from side to side
to exclude all air, pasted on the labels, then stored the jelly away in
the preserve closet.
This finished the "jelly making."