Berry Jelly
From The complete cook book, 1900
Serves 2
Use best granulated sugar.
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 134. The excerpt below is the record exactly as published.
To every one pound of sugar take one pound of ber- ries and prepare as follows : Put berries first in a stone crock, porcelain or agate vessel. Stand this in a vessel of warm water (not hot), allowing water to come up about three-fourths of vessel holding fruit and allow to boil until berries are well broken and mashed. Then take out \ressel from water, strain juices through a piece of cheese cloth. If you desire to utilize all the berries for jelly, put the berries after the juice is drained off in a bag made of cheese cloth, about a cupful at a time, and squeeze out all the juice until all are thus treated. But if you wish to make a jam from the berries re- maining, you can take the berries after you first strain off the juice and work them into a jam. Then take your sugar in the proportion given
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