| CATEGORY |
CUISINE |
TAG |
YIELD |
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Jams and, Jellies |
1 |
Servings |
INGREDIENTS
INSTRUCTIONS
Cook until it spins a thread. Add scant quart of peeled, sectioned apples
(Jonathan, green or unripe). Cook until transparent.
NOTE: This recipe goes back four generations, to the Chef's
Great-Grandmother. We have listed it here exactly as it was handed down to
us (recipes were less precise 100 years ago). These preserves are delicious
'as is', and we have never found the likes of them on a store shelf. Feel
free to tinker with some seasoning such as cinnamon, cloves, or star anise.
MasterCook formatted by Martha Hicks using Buster 20.c.
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@email.msn.com> on
Feb 27, 1998
A Message from our Provider:
“We can do nothing, we say sometimes, we can only pray. That, we feel, is a terribly precarious second-best. So long as we can fuss and work and rush about, so long as we can lend a hand, we have some hope; but if we have to fall back upon God — ah, then things must be critical indeed! #A.J. Gossip”