A Winter Jelly
This recipe for Winter Jelly offers a delightful way to preserve the flavors of tart apples and cranberries, creating a vibrant and flavorful spread. The combination of these fruits, cooked with sugar, results in a sweet and tangy jelly perfect for spreading on toast or serving with cheese. This classic recipe from the early 1900s provides a taste of history with a delicious, homemade treat.
Ingredients
- 1/2 peck Tart apples (Quantity estimated (not specified in original recipe))
- 1 quart Cranberries
- 4 cups Water (Quantity estimated (not specified in original recipe))
- 1 cup Granulated sugar (Quantity estimated (not specified in original recipe))
Instructions
- 1Combine the tart apples and cranberries in a large pot. Add cold water to cover the fruit.
- 2Bring the mixture to a boil and cook for 1 hour, or until the fruit is softened.
- 3Strain the cooked fruit through a jelly bag, without squeezing, to collect the juice. You should have about 3 pints of juice.
- 4For each cup of juice, add 1 cup of sugar. Heat the sugar in the oven until warm. Add the heated sugar to the juice and bring to a boil. Boil for 20 minutes, skimming off any foam that forms.
- 5Pour the hot jelly into sterilized glasses. This recipe should fill about seven glasses.