The 1918 Fanny Farmer Cookbook

Quince Jelly

Follow recipe for Apple Jelly, using quinces in place of apples, and removing seeds from

fruit.

Quince parings are often used for jelly, the better part of the fruit being used for canning.

Crab Apple Jelly

Follow recipe for Apple Jelly, leaving apples whole instead of cutting in quarters.

Currant Jelly

Currants are in the best condition for making jelly between June twenty−eighth and July third,

and should not be picked directly after a rain. Cherry currants make the best jelly. Equal

proportions of red and white currants are considered desirable, and make a lighter colored

jelly.

Pick over currants, but do not remove stems; wash and drain. Mash a few in the bottom of

preserving kettle, using a wooden potato masher; so continue until berries are used. Cook

slowly until currants look white. Strain through a coarse strainer, then allow juice to drop

through

a double thickness of cheese−cloth or a jelly bag. Measure, bring to boiling−point, and boil

five

minutes; add an equal measure of heated sugar, boil three minutes, skim, and pour into

glasses.

Place in a sunny window, and let stand twenty−four hours. Cover, and keep in a cool, dry

place.

Currant and Raspberry Jelly

Follow recipe for Currant Jelly, using equal parts of currants and raspberries.

Blackberry Jelly

Follow recipe for Currant Jelly, using blackberries in place of currants.

Raspberry Jelly

Follow recipe for Currant Jelly, using raspberries in place of currants. Raspberry Jelly is the

Chapter XXXVII − JELLIES, JAMS, AND MARMALADES

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