Red-Haw Jelly

Ingredients

• To three pints of juice
• two pints of granulated sugar

Method

1. 1

   Wash the haws and boil them in a kettle with enough water to almost cover.

2. 2

   When soft, express the juice through muslin.

3. 3

   Add two pints of granulated sugar to three pints of juice and boil until it bubbles.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 50. The excerpt below is the record exactly as published.

RED-HAW JELLY. over a gentle fire until all have burst, and the juice flows freely from them ; strain it off without press- ure, and pass it through a jelly-bag, or through a twice-folded muslin ; weigh, and then boil it rapidly for twenty minutes ; draw it from the fire, stir in it till dissolved fourteen ounces of good sugar, roughly powdered, to each pound of juice, and boil the jelly quickly for fifteen minutes longer, keeping it constantly stirred, and perfectly well skimmed. It will be perfectly clear, and of a beautiful pale rose-color.” Red-Haw Jelly. Wash the haws well, and put on in a kettle with water sufficient to almost cover them (not too much water). Boil until they are soft. When cool enough, express the juice thoroughly through a thin muslin cloth. To three pints of juice add two pints of granulated sugar

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