Gelatine Jellies
Ingredients
Directions
Boil the juice for five minutes.
Stir in the hot sugar until completely dissolved, skimming any scum that rises.
Let it come to a boil, then remove from heat.
Pour into jars or glasses; the jelly will be clear and well-colored.
Store in a cool place to keep well.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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