Strawberry Jelly

Ingredients

• 2 cupfuls orange or apple pectin
• 2 cupfuls strawberry juice
• 2 cupfuls sugar

Method

1. 1

   Combine the pectin and strawberry juice and bring to the boiling point.

2. 2

   Skim and add the sugar gradually and cook until the jellying stage is reached.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 45. The excerpt below is the record exactly as published.

Strawberry Jelly 4 cupfuls strawberry juice 4 tablespoonfuls strained lemon 4 cupfuls sugar juice Bring the strawberry juice to the boiling point and add the lemon juice and sugar. Boil until the jellying stage is reached. Apple Pectin 1 pound apple pulp 3 tablespoonfuls lemon juice 5 cupfuls cold water Wash the apples thoroughly, remove the stem ends and cut the apples in quarters without removing the skin or cores. Add the lemon juice and water and simmer until the apples are soft. Place in a jelly bag and let drip, squeezing out the juice gently. Then strain through a flannel without squeezing. Test with wood alcohol for pectin. Orange Pectin 1 cupful white portion of orange 3 tablespoonfuls lemon juice peel 6 cupfuls cold water Cut the white portion from the orange peel and put through the food chopper and measure. Add the lemon juice and 3 cup- fuls of the cold water and let stand in an enameled or earthen- ware dish about 5 hours. Boil 12 minutes and cool. Add the rest of the cold water and bring to the boiling point, cool and let stand 12 hours or overnight. Boil 10 minutes and strain through two layers of cheesecloth, squeezing the bag to obtain all the juice. Then strain through a flannel bag without squeez- ing. Test with alcohol to see how much pectin is present. Strawberry Jelly 2 cupfuls orange or apple pectin 2 cupfuls strawberry juice 2 cupfuls sugar

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