Title: RASPBERRY JELLY
  Categories: Condiments
       Yield: 6 Servings
  
       3 lb Raspberries
       3 lb Apples
            Sugar
  
   Wash raspberries.  Remove stems.  Cover with water and cook until
   soft. Drain through jelly bag.  Wash apples. Remove stems, blossom
   ends, and seeds.  Cut in quarters. Cover with water. Cook slowly
   until tender. Drain through jelly bag.  Combine raspberry and apple
   juice in equal proportions. Use 2/3 cup sugar for each cup juice.
   Boil rapidly until jelly sheets from spoon. The Household Searchlight
  
 

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