Recipes > Preserves & Pickles > Jellies > Fruit Jellies

Fruit Jellies

Instructions

Crab-apple, quince, grapes, etc., are all made in the same way. Allow a teacup of water to a pound of fruit; boil till very tender; then strain through a cloth, and treat as currant jelly. Cherries will not jelly without gelatine, and grapes are sometimes troublesome. Where gelatine is needed, allow a package to two quarts of juice.

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Source

The Easiest Way in Housekeeping and Cooking (1903).