Vintage Recipes

CRABAPPLE JELLY.

Boil the apples, with just enough water to cover them, until tender; mash with a spoon, and strain out the juice. Take a pint of juice to a pound of sugar; boil thirty minutes, and strain through a hair sieve.

ROSE GERANIUM JELLY.

Drop one large or two small leaves of rose geranium plant into a quart of apple jelly a few moments before it is done, and you will add a novel and peculiarly delightful flavor to the jelly.

CRANBERRY JELLY.

One pound of sugar to each pint of juice; boil, and skim. Test by dropping a little into cold water; when it does not mingle with the water, it is done.


Jellies


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