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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ruby-red and sweetly delicious. The nutritional information is skewed because the amount of sugar depends on how much fruit liquid is rendered. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 quarts apples or 4 quarts crabapples |
12 quinces |
2 quarts cranberries |
sugar |
Directions:
1. Wash fruit and remove stems and blossom ends from apples and quinces.
2. Cut in quarters, Cover with cold water and cook until tender.
3. Wash cranberries and cook in 1 quart water until tender.
4. Pour cooked fruit into a jelly bag and let drain into a bowl overnight.
5. Discard pulp, measure liquid and add an equal amount of sugar, cup for cup, and boil until the jelly sheets off the spoon (about ten minutes).
6. Skim, pour into sterilized jelly glasses and seal.
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