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Harlequin Jelly

From Better Food (1921).

Source and licence

From Better Food (1921), printed page 209, digitised by the Internet Archive: https://archive.org/details/BetterFoodV26

Read the original http://creativecommons.org/publicdomain/mark/1.0/

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

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Ingredients

Method

  1. Remove stem and blossom ends from one peck of Baldwin apples and four quinces and take out cores from latter.
  2. Quarter and put in kettle with one quart cranberries.
  3. Almost cover with water.
  4. Cook slowly until fruit is soft.
  5. Strain through jelly bag.
  6. Boil juice 20 minutes and add an equal quantity of sugar.
  7. Boil until it jellies.