... BLACKBERRY JELLY. of blackberries. pints of water. 3:lirge apples• Method:—Cut up the apples without peeling or coring. Put on to boil with the blackberries and water for about 30 minutes or until all the juice ...

... directly the surface becomes wiinkled”-looking. All jelly should put into small pots that ifc may be turned out into the jamdish and retain it’s shape. Blackberry Jam. Ingredients.—6lh. blackberries, 1 pint apple juice, to 7 lb. sugar (according to taste). Method ...

... Blackberry and Apple Jam. Ingredients.—6lb. blackberries, 21b. apples, pint apple juice, 81b. sugar. Method.—Boil the prepared apples in llu* pint apple juice till tender. Peat ...

... CRAB APPLE JELLY is made in the same war. Both cinnamon and cloves may be omitted if liked. BLACKBERRY APPLE JAM. Try using some windfalls follows: Boil enough as directed above to give you 4 pints of juice. Ingredients.—4 pints apple juice, ...

... weak jelly. PRESERVES. Bit€kberry f Marrow, and Apple Jam. Ingredients. —31 b. vegetable marrow, 3lb. apples, pints apple juice, 61b. blackberries, I2lb. sugar. Method.—Pare the apples, and put on the skins, ...

... Avoid great banks of old blackberry bushes. The iruit densely packed in texture and makes seedy jam. New wood gives a l ...

... “Lady Edith’s” Hints Blackberry and Rhubarb Jelly IN reply to Miss Jane here are more seasonable” jams:—Blackberries; rhubarb juice; sugar. Put the blackberries Into the preserving pan with enough rhubarb juice nearly to cover them. Cook slowly until ...

... Bramble Cream. Ingredients.—Rb. blackberries. |lb. apples. £-pint water, rind lemon, i-pint cream, to 6 nz. sugar, 2 or 3 drops carmine, ioz. gelatine to each pint of cream mixture. Method.—Stew the blackberries with the apple water and sugar till they are ...

... sugar heated, and boil till it will sot. BLACKBERRY AND APPLE JAM. Ingredients.—6l b. blackberries, 21b. apples, 1 pint apple juice. Btt>. sugar. Method. —To Procure the Apple Juice. —Gut some windfalls or crab ...

... cut up finely. APPLE AND BLACKBERRY JELLY. 4lbs. apples: 4lbs. blackberries, Ilb. sugar to each 1 pint juice; 8 pints water. Wipe the apples with a damp cloth and cut up into quarters. Put them into a ...

... Making the Jelly Set. By MARTHA MAGNUS. FRUIT-JUICE for jelly making must contain sufficient quantities pectin. The fruits best adapted for jelly making are crabapples, raspberries, unripe grapes, and blackberries. Other fruits, if they are be made into ...

... APPLE CIDER. (M.G.Q., Carnalea, also for 11. K.) Apples should be gathered in dry weather, and should be of as even a degree of ripeness as possible. Decayed, damaged or worm-eaten apples must on no account be used. Keep apples about 14 days in dry ...