Fruit Jellies

Ingredients

• two pounds of sugar
• one quart of juice

Method

1. 1

   The fruit should be placed in a jar, and the jar set in a stewpan of warm water, covered and allowed to boil until the fruit is broken; take a strong jelly bag and press a little of the fruit at a time, turning out each time the skins; allow two pounds of sugar to one quart of juice, set on the stove to boil again.

2. 2

   When the juice begins to boil (watch that it does not boil over twenty-five minutes), then add the heated sugar, stir well and just bring to a boil, remove directly from the stove, dip the vessels to contain it in hot water, and set them upon a dish cloth wrung out of warm water, pouring the boiling liquid into them, cover in the usual manner.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 136. The excerpt below is the record exactly as published.

Fruit Jellies. The fruit should be placed in a jar, and the jar set ina stewpan of warm water, covered and allowed to boil until the fruit is broken ; take a strong jelly bag and press a little of-the fruit at a time, turning out each time the skins; allow two pounds of sugar to one quart of juice

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