Everywomans canning book; the A B C of safe home canning and preserving by Hughes Mary Catherine (Burke) Mrs. 1885-

Author:Hughes, Mary Catherine (Burke) Mrs., 1885-
Language: eng
Format: epub
Tags: Canning and preserving
Publisher: Boston, Mass., Whitcomb & Barrows
Published: 1918-03-25T05:00:00+00:00

jelly, which is really a first quality product, made from what is so often thrown into the garbage.

Crabapple Jelly

Choose sound, well-colored apples. Cut in halves and proceed as for apple jelly, page 45.

Barberry Jelly

Pick barberries before the frost touches them.

To four quarts of apples, cut up, add three pints of barberries. Add water barely to cover the fruit, and cook until the barberries are shriveled. Strain through a jelly bag and proceed according to general instructions, page 43.

Blueberry Jelly

Quite uncommon is the delicious jelly made from the blueberry. Extract the juice in the usual way, as for all soft berries, page 42. Drain in the jelly bag. Two and even three extractions can be made from the pulp. Proceed according to general directions, using equal measures of sugar and juice. This gives a sweet rather than an acid jelly. A little lemon juice added before removing from the stove improves the flavor.

Cranberry Jelly

Take three half-pints of apple juice and one half-pint cranberry juice, measured after it has dripped through the jelly bag. Heat three-fourths the combined measure of sugar, and add to the juice after it has boiled five minutes. Proceed according to general instructions, page 44.

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