Preparation:

1. Peel and stone a hundred green mangoes, and cut each into four, throwing them as they are ready into a solution of weak lime-water, strained of all sediment.
2. When all have been peeled and stoned, remove them into a large vessel, pour in as much cold water as will entirely cover them, and boil them until they are quite dissolved; then carefully strain the liquid without pressing the fruit, and let it drip all night.
3. Boil the juice again in an open preserving-pan, and cut away the scum as it rises; then add gradually good clean white sugar until it is sweetened to taste; continue to boil steadily until the scum has ceased to rise, and the jelly is quite clear and transparent; allow some of it to drop on a plate and cool; if it congeals, remove the pan and fill the bottles while the jelly is slightly warm, and cork down when quite cold.

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Ingredients:
highbush cranberries (picked in the yellow stage when they are just turning red)
water
sugar

Preparation:

1. Place cranberries in a heavy saucepan. Add just enough water to cover. Bring the berries and water to a boil and simmer until berries are soft.
2. Crush the berries. Strain the juice in a cheesecloth-lined sieve. Discard berries and cheesecloth. Add 1 cup sugar for each 1 cup of juice. Allow it to boil up. Boil rapidly until jelly stage is reached.
3. Skim and pour into sterilized jelly glasses. Cap with hot sterile lids. Process in hot water bath for 10 minutes.

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1. Put the mulberries in a jar with a little water at the bottom, and let them stew in the oven gently till they yield up their juice. They can now be strained through a hair sieve, but, still better, they can be squeezed dry in a tamis cloth.
2. We wll take a pint or a quart of our mulberry juice only and sufficient sugar to make it agreeably sweet without being sickly. We will boil this in a saucepan and add a tablespoonful of corn-flour mixed with a little cold juice to every pint to make the juice thick.
3. This can be now poured into a mould or plain round basin. When the jelly has got quite cold we can turn it out on to a dish, with a piece of white ornamental paper at the bottom.

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Ingredients:
3 bananas, in chunks
3 cups strawberries, sliced
3 cups sugar
1 tbsp. lemon juice
1/3 c. pectin

Preparation:

1. Put fruit and lemon juice in a large bowl.
2. Add sugar and cook, uncovered, stirring every 3 minutes.
3. Add pectin during final 3 minutes. If jam is still too liquid, cook 2-3 minutes more. Keeps in refrigerator 2-3 weeks.

source: cooks.com

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Ingredients:
1 quart (1 pound) cranberries
1 cupful water
2 cupfuls sugar
salt

Preparation:

1. Prepare and cook the cranberries in water, as for Cranberry Sauce.
2. Press through a strainer, add the sugar and salt, and mix well. Without further cooking pour the mixture into molds which have been rinsed in cold water.
3. Set aside to cool and stiffen.

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Ingredients:
1 1/4 l (1 1/4 qt) strawberry juice
1 3/4 kg (3 1/2 lb) sugar
5 g (0.17 oz) citric acid
1 1/5 – 2 oz dry pectin

Preparation:

1. Place strawberries, sugar and acid in a heavy saucepan. Bring the berries r to a boil and simmer for 10 minutes.
2. Add pectin. Allow it to boil up. Boil rapidly for 4 to 5 seconds.
3. Pour into hot sterilized jars and seal.

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