Fruit Jellies

Ingredients

• Take a stone jar and put in the fruit
• to each pint of juice allow a pound of loaf sugar

Method

1. 1

   Boil fruit in a kettle of tepid water until broken.

2. 2

   Strain and press the fruit, then boil the juice.

3. 3

   Heat sugar in the oven, add to boiling juice, stir, and fill hot glasses with the jelly.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 277. The excerpt below is the record exactly as published.

FRUIT JELLIES. Take a stone jar and put in the fruit, place this in a kettle of tepid water and set on the fire ; let it boil, closely covered, until the fruit is PBESEEVES, JELLIES, ETC. 411 broken to pieces ; strain, pressing the bag, a stout, coarse one, hard, put- ting in a few handfuls each time, and between each squeezing turning it inside out to scald off the pulp and skins ; to each pint of juice allow a pound of loaf sugar; set the juice on alone to boil, and, while it is boil- ing, put the sugar into shallow dishes or pans, and heat it in the oven, watching and stirring it to prevent burning; boil the juice just twenty minutes

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