Jelly

Ingredients

• Fruit to make good jelly
• equal quantities of juice and sugar

Method

1. 1

   Scald and mash fruit, strain through a bag, and let drip.

2. 2

   Boil juice and sugar until it jells, about twenty minutes.

3. 3

   Pour into glasses and seal.

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 25. The excerpt below is the record exactly as published.

Jelly — Fruit to make good jelly should be picked before it is too ripe. In making jelly scald the fruit and mash it well, then strain through a coarse bag, let drip; do not squeeze or the jelly will be cloudy. Never let jelly stop boiling until done. And it is al- ways better not to cook jellv in large quantities. Never use a brass kettle for boiling jelly. Set the glasses in a damp towel or put a silver spoon in the glasses to keep the glasses from breaking while filling them. Many people strain jelly through a flannel bag into the glasses; this makes the jelly a beautiful color, but must be dene near the stove or it will jell before it runs through. In making jelly use equal quantities of juice and sugar

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