| Most housewives have their own favourite recipes for such every day preserves as gooseberry, plum or raspberry jam, and for the usual kinds of pickles, but there are throughout the country side many recipes for preserves less well known and very delicious, and these are often difficult to find. Here then, are some of the oldest of these recipes and those who care to try them will be well rewarded. |
|
4 lb. of apples 2 breakfastcupfuls pressed down red rose petals Half pint water Sugar |
 |
|
Wipe the apples, remove stalks, cut fruit into small pieces without removing peel or cores. Snip the yellow tip from each rose petal. Put rose petals and apples into the preserving pan with the water and simmer together until quite soft and pulpy. Strain the juice through a jelly bag, taking care not to let any pulp through to spoil the clear colour. Measure the juice and for each pint allow 1lb. of loaf sugar. Put sugar and juice into the preserving pan, stir to dissolve the sugar, bring to the boil, and boil moderately fast until a little will set when tested on a plate. Pot while still very hot, leave until quite cold, then cover securely |
|
Something good to go with your Apple Jelly |
