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Classic
Cook Books
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page 336
CRABAPPLE JELLY
Cut the apples into quarters and cover with water and boil till tender. Strain
through a flannel bag and add 1 pint sugar to 1 pint juice. Boil juice 20
minutes, at the same time melt the sugar in a kettle. Pour together and boil
till it begins to jelly. Skim constantly. Fill glasses and set in dark closet.
CURRANT JELLY
Pick stems from currants and put in stone jar in kettle of boiling water and
cook till skins break. Do not put water over them. Strain through a flannel bag
and add 1 pint sugar to each pint juice. Boil the juice while the sugar melts
and pour together and boil till it begins to jelly. Strain again and pour in
glasses, which must be in hot water.
GRAPE JELLY
Pick stems from grapes. Put in jar without water and set in kettle of hot water
and cook till fruit bursts. Strain in flannel bag and to 1 pint juice add 1 pint
sugar. Boil till it begins to jelly
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Classic
Cook Books
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