Ingredients
- one cupful of white granulated sugar
Directions
1
Canned fruit juices are an excellent substitute for brandy or wine in all puddings and sauces, etc.
2
It is a good plan to can the pure juices of fruit in the summer time, putting it by for this purpose.
3
Select clean ripe fruit, press out the juice and strain it through a flannel cloth. To each pint of juice add one cupful of white granulated sugar. Put it in a porcelain kettle, bring it to the boiling point, and bottle while hot in small bottles. It must be sealed very tight while it is _hot_. Will keep a long time, the same as canned fruit.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg