Black Raspberry Jelly

Wash The Berries, Measure, And To Every Quart Of Berries Add 1/4 Cup Of Water. If Firm Jelly Is Desired Add 1 Un Peeled Tart Apple, Sliced, For Every Quart Of Berries. Heat Slowly To The Boiling Point. Pour Into A Jelly Bag And Let Drip. Boil The Juice Rapidly For 5 Minutes, Measure It, And Add An Equal Amount Of Sugar. Continue To Boil Rapidly To The Jelly Point. Pour Into Hot, Sterilized Jars And Seal With Paraffin.

**To Test Jelly Point, A Thermometer Is The Most Reliable Way To Judge When The Mixture Has Reached The Jelly Point, The Point At Which It Will Stiffen When It Is Cold. The Thermometer Should Hang Down The Upside Of The Kettle, With The Bulb Completely Covered With Jelly, But It Should Not Touch The Bottom Of The Kettle. The "Jelly Point" Is Reached At 8°F. Above The Boiling Point Of Water In A Given Area; That Is, At 220°F., In Localities Where Water Boils At 212°F. "Jelly Point Test That Can Be Used When A Thermometer Is Not Available Include The Sheet Test. When A Spoon Filled With Jelly Is Tilted , Two Drops Poured From The Side Of The Spoon Flow Together And Fall As One. Or, A Few Drops Of Jelly May Be Spooned Onto A Cold Plate And Quickly Chilled. When A Spoon Drawn Through This Jelly Leaves A Track, It Indicates That The Rest Will Stiffen Sufficiently When It Is Cold.