Allow a teacup of water to a pound of fruit; boil till very tender; then strain through a cloth, and treat as currant jelly.

Cherries will not jelly without gelatine, and grapes are sometimes troublesome.

Where gelatine is needed, allow a package to two quarts of juice.
CANDIED FRUITS.
Make a sirup as for preserves, and boil any fruit, prepared as directed, until tender.

Let them stand two days in the sirup.

Take out; drain carefully; lay them on plates; sift sugar over them, and dry either in the sun or in a moderately warm oven.
PICKLES AND CATCHUPS.
Sour pickles are first prepared by soaking in a brine made of one pint of coarse salt to six quarts of water.