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... Blackberry Jelly (Clear). Boil above directed. Allow the juice trickle naturally through linen cloth. Boil the juice alone for fifteen minutes, then add sugar in the proportion of 11b. to 1 pint. Blackberry and Apple Jelly. Thia is beat made ...
... 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; ...
... five minutes. Sloe jelly forms good substitute for red currant jelly an accompaniment for roast mutton. Sloe and Apple Jelly. 6 pints sloe juice and 6 pints apple juice, with 121 b. sugar, makes delicious jelly ...
... Gooseberry .. Strawberry and Gooseberry Apricot and' Apple Gooseberry Raspberry and Damson Plum Blackberry and Appel Black Currant and Apple. Raspberry and Apple Strawberry and Apple * Plum and Apple' ...
... jam-making— over-rife a rule —it is then used for jelly. The i.v suit that in order stiffen it has boiled for a long time, and sticky jelly, as opposed “crisp' jelly, is the rebut, Now. explained last week, the pectin t strongest whe.i the fruit is only ...
... They flavour tlie juice without clouding it. They are strained out with the apples. Otherwise apple jelly made from ordinary apples made exactly crab apple jelly is Gone. Sloe ...
... t»o an to keep the .jelly clear. week, you rememtx>r, 1 allowed you >«,ucez ...
... currant, whinborry, Is o}d, Is lid, 2s 10>d, and apricot, and apple, blackberry and apple, black cmraot and apple, red currant and apple, and apple, raspberry and apple, ...
... it best make it last, prepare the fruit. * Preparation the Fruit.—lf apples peel, core, and cut small blocks. Blackberries not require much picking. Half apples and half blackberries make an excellent dumpling. Have the sugar at«hand. The Pastry.—Sie\* ...
... Sugar. The choice of sugar in jelly-making i, j,. portant if clear and sparkling jelly U h, produced. Cane sugar should lie used j, every case, loaf sugar being best: hut, fail, this, preserving sugar is excellent. For jelly-making the juice of the fruit ...
... would nleaee tfcem and help na. what tiide are le*ioWs beet and cheapest for marmalade lonian je«y? I have been making blackberry and apple jolly and soda breed and aconee a la Whig *’ recipes, for sale the grocery shops here, the profit going towards oar ...