Pineapple Jelly (Without Gelatine)
From Fruit recipes, 1907
Serves 2
Pineapple makes better marmalade and preserves than jelly.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 102. The excerpt below is the record exactly as published.
PINEAPPLE JELLY (WITHOUT GELATINE) No. 2 Wash thoroughly one pineapple, cut off stem and crown and slice in thick slices unpeeled, then cut across. With this slice in thinly two lemons, including rind, and simmer, with one pint of water, for several hours. Strain and squeeze through jelly bag, and place again on stove. When at boiling point strain again into another pan, bring to boiling point and add sugar, pint for pint
Cook this with the app: pantry check, scaling, and the assistant.