Photo: Elle Hughes
Ingredients
- half pound of sugar to one pound of fruit
- a quart of water to the pulp
- one pound of fruit
Directions
1
After the juice is taken from the crab apples, add a quart of water to the pulp and rub it through a colander. To this add a half pound of sugar to one pound of fruit, and the lemons left from the jelly. Boil twenty minutes, then put up like jelly.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive