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Directions:
Take equal quantities of fully ripe strawberries, raspberries, currants
and red cherries. The cherries must be stoned, taking care to preserve
the juice and add to rest of juice. Mix and press through a jelly-press
or bag. Measure the juice, boil a pint at a time, and to every pint
allow a pound of sugar and proceed as with other fruit jellies.
The Most Popular Preserve Cookbooks
• American Cookery: Or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves• Wildlife Harvest Game Cookbook: Favorite Recipes Of North America's Game Farm And Hunting Preserves• Perfect Preserves• A psychoanalytic cookbook of proven recipes to season and preserve relationships• The Jam Journal• The Jamlady Cookbook• From Garden to Table: Pickling, Preserves, and Pralines• Very Berry: A Cornucopia of Recipes Using Berries, Berry Preserves, and Berry Condiments• Classic Dishes Made Simple• Preserves (Country Kitchen Cookbooks) |
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