... about 2 inches of stick cinnamon 1o the blackberries and water, a gle:lmuy spiced blackberry jelly ven l CLUES | Across For blackberry and apple jelly Put 4 Ib. windfall apples ...

... Apple jelly By ** Housekeeper = NDFALL apples can usually | be obtained reasonably cheaply, and can be used ‘for making fruit jellies, butters and cheeses, either alone or mixed iwlth other fruits. A mixture of apples and ...

... combines blackberries and apples in a special mould. WITH the blackberries ripening up nicely in the hedgerows, why not utilise them for a rather splendid pudding which combines them with apples. You will need: for Apple Layer: 3 dessert ...

... Housekeeper APPLE jellies make an economical preserve when windfall apples can be obtained. The apples should be washed and all the damaged parts trimmed away, also the core If the apples have been attacked by the codling moth. Cut up the ...

... Jam: 4 lb. blackberries, { pint water, the juice and sliced white rind of two lemons, or 4§ pint apple juice, and 41b. sugar. Blackberry and apple jam: 3lb. blackberries, 1 lb. apples, i pint water, and 4-Ib. ...

... for a spiced jelly. Use 1 lb. sugar per pint of juice. Equal quantities of blackberries and apples make an excellent jelly. Allow 1% pints of water to each 4 Ib. of mixed blackberries and apples, and 1 Ib. ...

... angry waters. Last week we picked blackberries, and the hedgerows were full of promise for a week or two ahead. Perhaps blackberry picking is a forgotten art, but who can deny the delight of blackberry jelly and blackberry pies. Maybe only ...

... using firm, slightly under-ripe apples. A mixture of 4 lb. apples and j lb. sloes or quinces or equal parts of apples and blackberries make pleasant jellies. For flavoured apple ...

... plentiful, they may be mixed with either blackberries or damsons. Use the same amount of water for the mixed damson jelly, but allow 1% pints of water for the mixed blackberry and apple jelly. R Y S Apple ...

... until the jelly will set when tested. Skim thoroughly, pot, and cover. Plum and Apple Jelly—4 Ib. of plums, 4 Ib. of apples, and 4} pints of water. Use 1 lb. of sugar per ]plnt of juice, cooking the two fruits together. Blackberry and ...

... COOKERY HINTS Jelly-making (1) By ‘‘ Housekeeper ”’ fruit is plentiful, some people like to make a little jelly as well as jam from raspberries, loganberries or gooseberries, although the crab-apples, blackberries, and sloes are more frequently used at ...

... 4 lb. fruit, while oranges and quinces (they make a very tart, slightly astringent jelly) take 4 to 6 pints of water to each 4 lb. fruit. Fullv ripe apples, blackberries, cherries, elderberries, loganberries, raspberries and rhubarb need added acid—a level ...