| FREEZER PEACH JELLY |
3 cups | Juice |
6½ cups | Sugar |
1 (6 oz.) | Bottle liquid fruit pectin |
Add sugar to the juice and mix well. Mix the pectin into the juice mixture. Continue stirring for three minutes. Pour quickly into the jars and cover immediately. Allow to set at room temperature, then store in the freezer. Makes 10 medium jars.
Make unusual jellies by combining juices. Crabapple and cherry is quite good. You should also try pie cherry and raspberry or pineapple and apricot. Follow the jelly recipe on your pectin package.
| RHUBARB JELLY |
4 cups | Juice |
1 tsp. | Vanilla |
7 cups | Sugar |
1 (6 oz.) | Bottle liquid fruit pectin |
Add sugar and vanilla to the juice and mix well. Place over high heat, stirring constantly and bring to a boil. Add the pectin and bring to a rolling boil for one minute. Remove from heat and skim off the foam. Pour into hot jars and seal. Makes 10 medium jars.
| APLETS or COTLETS |
2 cups | Applesauce (or apricot puree) |
2 cups | Sugar |
2 tbs. | Unflavored gelatin |
1½ cups | Mixed nuts |
1½ cups | Cold water |
¼ tsp. | Cinnamon (or tiny drop of cinnamon oil) |
¼ cup | Powdered sugar |
Warm fruit puree, sugar, and gelatin which has been softened in water. Stir well. Add nuts and flavoring. Pour into an oiled 8x8” pan until set. Cut into squares and roll each piece in powdered sugar.
| CRABAPPLE TAPIOCA FRUIT PUDDING |
¼ cup | Tapioca |
2½ cups | Crabapple juice |
| Dash of salt |
|
|
cup | Sugar |
Mix ingredients together and let stand for five minutes. Bring to a boil over medium heat, stirring often. Cool for 20 minutes. Serve warm or cold, with whipped cream.
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