Ingredients
- one pound of raisins to four pounds of fruit
- four pounds of fruit
Directions
1
MRS. T. E. BROWN.
2
Put pound to pound of sugar and fruit. Let the sugar stand on the fruit over night. Pour off the juice and bring it to a boiling heat; then add raisins in the proportion of one pound of raisins to four pounds of fruit, and boil five minutes; then put in the currants, boiling five minutes; skim out the fruit and boil the juice until it will jelly.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive