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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

CHERRY JELLY
 

 The Morello is the best cherry for jelly. Stone the fruit, put it into a stone jar in a kettle of water; cover the top of the jar with a plate and place on the stove, where the fruit will gradually heat through. When soft, pour it into small jelly bags and hang it up to drain out the juice; do not squeeze until no more jelly will run out, then press all remaining juice out by squeezing the bag, but use this juice for a second grade of jelly. Measure the juice, and to each pint allow a pound of granulated sugar. Do not cook more than 2 quarts of juice at one time; let the juice boil rapidly for 10 minutes. Have the sugar heating in the oven, but do not let it brown; skim the juice as it boils and at the end of the 10 minutes add the heated sugar. Stir until dissolved and let it boil for 10 minutes longer. After adding the sugar it may not require 10 minutes' boiling; if the fruit is in prime condition for jelly-making, it may jell at the first hard boiling. If it clings in drops from a spoon it is done. Have glasses heated and stand them on a folded cloth. Fill almost to overflowing and let get perfectly cold before covering them.

Sister Emma R. Armey, Silver Lake, Ind.