Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
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
- half cup sugar
- one quart of berries
- half pint water
- one pound sugar
- one pound of sugar to each pint of juice
- half pound if apples are sweet
- one pint at a time
- four pounds of brown sugar
- three pints of water
- a quart of berries add half pint water
Directions
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ries, then strain, and if berries are acid to each cup of juice add half cup sugar, and if not very acid use less sugar. Cook until it will jelly, and pour into glasses. Lemon juice or citric acid added to juice will make it jelly easily. Delicious. — Mrs. J. E. Ryley.
Cranberry Jelly. — One quart of berries, half pint water, one pound sugar. To a quart of berries add half pint water, stir- ring frequently ; when soft mash through a sieve ; add sugar and let boil up once, as much boiling after the sugar is put in will cause the sauce to be dark.
Apple Jelly. — Wash and cut up apples, leaving the cores; put them in a kettle with enough water to cover; boil till tender and strain through a flannel bag. If apples are very tart allow one pound of sugar to each pint of juice, or half pound if apples are sweet. Lemon juice is an addition. Boil twenty minutes after sugar is added to juice. It will be lighter if made one pint at a time.
Syrup. — Four pounds of brown sugar, three pints of water, small teaspoonful alum (pulverized) ; let come to boil and boil three minutes; strain if necessary. — Mrs. C. A. Derryberry.