Photo: Massimo Adami
Ingredients
- a pound of sugar to a pound
Directions
1
Select large solid berries and use a pound of sugar to a pound (>f fruit ; place alternately a layer of berries and sugar in preserving kettle and let stand over night. In the morning place over fire and boil fifteen or twenty minutes ; pour on platters and let remain three or four days ; then put into jelly glasses and seal.
2
IMrs. C. T. Conarro.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive