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Apple and Raspberry Jelly

1/2 peck of apples
Sugar as needed or 3/4 cup to each cup of juice
1 pint of raspberry juice or juice of 4 lemons

Cut the apples in quarters, removing imperfections; pour on boiling water until it can be seen through the pieces, cover and let cook until soft throughout. Let drain in a bag. When cold enough to handle press out the last of the juice with the hands. Do not add this to the juice secured by draining, but cook by itself. To the drained juice add the raspberry juice (fresh or canned) and let boil fifteen minutes. Have the sugar made hot in the oven; add the sugar and let boil till the mixture jellies slightly on a cold dish. Jelly containing apple grows firm on keeping.