Raspberry Jelly
3 lb Raspberries
3 lb Apples
Sugar
3 lb Apples
Sugar
Wash raspberries. Remove stems.
Cover with water and cook until tender.
Drain through jelly bag.
Wash apples. Remove the 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.
Cover with water and cook until tender.
Drain through jelly bag.
Wash apples. Remove the 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.
| Directions |
| Ingredients |
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