Ingredients
- one pound sugar to every pint
Directions
1
C. G. & E. W. Crane, Caldwell, N. J.
2
Prepare juice as in general directions, add one pound sugar to every pint, boil and skim, test by dropping a little into cold water, and when it does not mingle with the water it is done ; before pouring in the jelly, rinse glasses in cold water to prevent stick- ing. The pulp may be sweetened and used for sauce.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive