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Preserves, Jam, Jelly, Etc

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Preserves, Jam, Jelly, Etc

Ingredients

Directions

  1. Remove the tough white skins and seeds from the fruit.

  2. When the skins are tender, scrape out the strings and cut them into thin chips about an inch long.

  3. Clarify the sugar and add the chips, pulp, and juice.

  4. Boil quickly for twenty minutes.

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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