Mixed Fruit Jelly

Ingredients

• Fruit, strawberries, currants, cherries, etc.
• ^ lb. of sugar to each pound of juice

Method

1. 1

   Take ripe fruit, strip off the stalks and remove the stones from the cherries, boil all together for 0.5 hour, strain the juice.

2. 2

   Boil up the juice, add the sugar in the above proportions, stirring well till quite dissolved, boil again for 15 or 20 minutes till it jellies, stirring frequently, and carefully removing all scum as it rises.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 121. The excerpt below is the record exactly as published.

Mixed Fruit Jelly — Fruit, strawberries, cur- rants, cherries, etc.; ^ lb. of sugar to each pound of juice

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