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... All fruits that are ripe now are suitable for making into jellies, especially apples, crab-apples, damsons and blackberries. The general rules for making jellies are very simple(l) Put the fruit into a preserving pan and just cover with ...
... Blackberry and Apple Jelly Ingredients: 2 lb. blackberries. I lb cooking apples, I pint water, I lb. sugar to each pint of juice. . . . _ Method: Wash the fruit, cut up the apples and place in a pan with the ...
... Ladv Edith’s Hints Blackberry Jam and Jelly A CORRESPONDENT, '• Conrtant Reader, aaka tor recipe* for Blackberry Jam and Blackberry Jelly. For the Jam. to every lbs. blackberries allow 1 It), peeled and ...
... 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 ...
... Blackberry Jelly. Required—Blackberries, water, and . Method—Pick over the blackberries those that are under-ripe rather than tile oveb ripe berries. Put, them into the preservin' pan with just sufficient water to come half way up the fruit. Cook slowly ...
... fruit. BLACKBERRY AND APPLE JELLY. This is best made at the same time apple jam, the peels and tores for this jelly. Put the blackberries and the peels cores into the preserving pan. Barely coyer with water. ...
... cold and servo with cream. blackberry jelly. 1 square lemon jelly. 1 scant pint blackberry liquor (as above), 2oz. sugar. Method.—Put the jelly square, the blackberry juice, and the sugar into a saucepan. Stir ...
... BLACKBERRY JAM. To every pound of fruit allow Jib. sugar; to every six pounds of fruit allow 1 pint apple or crab-apple juice. , Method.—Pick and weigh the fruit, put into the preserving-pan with the apple juice, boil 15 minutes, then add the sugar, which ...
... BLACKBERRY VINEGAR. Method.—Put 41b. good blackberries into a crock, and add 3 quarts whit© vinegar; let them stand 3 or days, stirring them every day. Squeeze through jelly-bag, and pick 4 more pounds of blackberries, and pour the liquor over these; ...
... -JELLY, 4lbs. blackberries, pint apple juice. Vb. sugar to each 1 pint juice. Put blackberries into preserving pan with apple juice. Cook until blackberries are soft, mash them with wooden spoon while cooking. ...
... “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 ...