Food Remedies - Facts About Foods And Their Medicinal Uses

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_Blackberry Jelly._

To make blackberry jelly get the first fruit of the season if possible,
and see that it is ripe or it will yield very little juice. Put it into
the preserving pan, crush it, and allow it to simmer slowly until the
juice is well drawn out. This will take from three-quarters to one hour.
Strain through a jelly bag, or fine clean muslin doubled will do. Then
measure the juice, and to every pint allow 3/4 lb. best cane sugar.
Return to the pan and boil briskly for from twenty minutes to half an
hour. Stir with a wooden spoon and keep well skimmed. To test, put a
little of the jelly on a cold plate, and if it sets when cold it is
done. While still at boiling point pour into clean, dry, and _hot_
jars, and tie down with parchment covers immediately.


_Black Currant._