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The 1918 Fanny Farmer Cookbook
most critical to make, and should not be attempted if fruit is thoroughly ripe, or if it has been
picked.
long
1
3
Barberry Jelly
Barberry Jelly is firmer and of better color if made from fruit picked before the frost comes,
while some of the berries are still green. Make same as Currant Jelly, allowing one cup water
to
one peck barberries.
1
4
Grape Jelly
Grapes should be picked over, washed, and stems removed before putting into a preserving
kettle. Heat to boiling−point, mash, and boil thirty minutes; then proceed as for Currant Jelly.
Wild grapes make the best jelly.
1
1
5
6
Green Grape Jelly
Grapes should be picked when just beginning to turn. Make same as Grape Jelly.
Venison Jelly
1
peck wild
grapes
Whole cloves
/4 cup
1
each
1
quart
vinegar
Stick cinnamon
6
pounds sugar
Put first four ingredients into a preserving kettle, heat slowly to the boiling−point, and cook
grapes are soft. Strain through a double thickness of cheese−cloth or a jelly bag, and boil
twenty minutes; then add sugar heated, and boil five minutes. Turn into glasses.
until
liquid
1
7
Damson Jelly
Chapter XXXVII − JELLIES, JAMS, AND MARMALADES
671
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