12 Raspberry Jelly Follow recipe for Currant Jelly, using raspberries in place of currants. Raspberry Jelly is the most critical to make, and should not be attempted if fruit is thoroughly ripe, or if it has been long picked. 13 Barberry Jelly Barberry Jelly is firmer and of better color if made from fruit picked before the frost comes, while some of the berries are still green. Make same as Currant Jelly, allowing one cup water to one peck barberries. 14 Grape Jelly Grapes should be picked over, washed, and stems removed before putting into a preserving kettle.
Wild grapes make the best jelly.
15 Green Grape Jelly Grapes should be picked when just beginning to turn. Make same as Grape Jelly. Turn into glasses. Make same as Currant Jelly, using three-fourths as much sugar as fruit juice. 18 JAMS Raspberries and blackberries are the fruits most often employed for making jams, and require equal weight of sugar and fruit.