No. 1397 Quince Jelly.
Proceed exactly as directed in the last, but using quinces instead of apples.
No. 1398 Currant and Raspberry Jelly.
Put half a sieve of fine red currants in a large stewpan with a gallon of white currants and a gallon of raspberries, add a quart of water, place over the fire, keep stirring, to prevent them sticking to the bottom, and let boil about ten minutes, pour them into a sieve to drain, catching the juice in a basin and draining the currants quite dry, pass the juice whilst hot through a clean jelly-bag, have a pound of sugar to every pint of juice, and proceed precisely as directed for apple jelly. Should you have time to pick the currants from the stalks previous to boiling, you would lose that bitter flavour, and have less difficulty in making your jelly clear.