Blackberry Jelly

Ingredients

• 5 or 6 lbs. fruit
• 1 pint water
• f lb. of sugar

Method

1. 1

   Boil the fruit and water together from 30 to 45 minutes till all the juice runs out.

2. 2

   Strain the juice through a cloth, being careful not to press the fruit.

3. 3

   Allow f lb. of sugar to each pint of juice, and boil this together quickly for about 20 minutes, stirring all the time.

4. 4

   Drop a little on to a cold plate, and if it does not spread, the jelly is ready to be poured into little pots.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 92. The excerpt below is the record exactly as published.

BLACKBERRY JELLY. Allow about J pint water to 5 or G lbs. fruit, according to the dryness of the fruit. Boil the fruit and water together from 30 to 45 minutes till all the juice runs out. Strain the juice through a cloth, being careful not to press the fruit. Allow f lb. of sugar

Cook this with the app: pantry check, scaling, and the assistant.