| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning |
6 |
Servings |
INGREDIENTS
| 3 |
lb |
Raspberries |
| 3 |
lb |
Apples |
|
|
Sugar |
INSTRUCTIONS
Wash raspberries. Remove stems. Cover with water and cook until soft.
Drain through jelly bag.
Wash apples. Remove stems, blossom ends, and seeds. Cut in quarters.
Cover with water. Cook slowly until tender. Drain through jelly bag.
Combine raspberry and apple juice in equal proportions. Use 2/3 cup sugar
for each cup juice. Boil rapidly until jelly sheets from spoon. The
Household Searchlight
Posted to MM-Recipes Digest V4 #148 by novmom@juno.com (Angela Gilliland)
on May 28, 1997
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”