Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple Juice | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pint of granulated su- gar
- four cupfuls of apple juice
- 3 ripe grapes
- 3 ripe elderberries
- three cups of sugar added to four cups of juice to make peach jelly i boiled up
- four cups of juice to make peach jelly i boiled up the skins
- one-third peace juice to two- thirds apple juice
- one lemon to every four cupfuls of apple juice
Directions
Elderberry and Grape Jelly.
So many wild elderberries go to waste here every fall all through the country that I'm going to give a recipe for making them into a deli- cious jelly. Take 1-3 ripe grapes and 2-3 ripe elderberries. Have all the stems out, put them in a saucepan, place over the fire and let them cook slowly until tender enough to yield all their juice freely*. Then put it into a jelly bag and let drain until all the juice is out. Then for each pint of juice add 1 pint of granulated su- gar. Then boil the sugar and juice together and stir until the sugar is dissolved. Continue the boiling until a little of the jelly cooled in a saucer stiffens, and when it is partly cold pour it into jelly molds.
General Recipes for Jelly.
Mrs. Nat Smythe, 443 East Thirty- eighth street, city, sends in the fol- lowing:
Very few people realize the wide variety of jams and jellies that may be made with plain apple jelly as a base. A box of Gravensteins (or any tart apple), a little fruit juice of sev- eral varieties or a few drops of some of the essential oils and a little vege- table coloring, and you are prepared to run the whole gamut of flavors.
I have made apple, lemon, peach, strawberry and orange jelly, also or- ange marmalade, all from the same box of apples. I made an apple jelly using Gravenstein apples cut up and boiled with a little water, strained with three cups of sugar added to four cups of juice To make peach jelly I boiled up the skins and seeds of some peaches I had just canned and added one-third peace juice to two- thirds apple juice. For lemon jelly I used the juice of one lemon to every four cupfuls of apple juice. When cool add a few drops of good lemon