Paradise Jelly

READY IN: 30mins
Recipe by mollypaul

Ruby-red and sweetly delicious. The nutritional information is skewed because the amount of sugar depends on how much fruit liquid is rendered. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. While this recipe is written in an old-fashioned way, it is perfectly safe if processed using modern methods. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.

Top Review by floozysooz

How much is a quart of apples??? Is that whole apples? Is it peeled and cored apples?

Ingredients Nutrition

Directions

  1. Wash fruit and remove stems and blossom ends from apples and quinces.
  2. Cut in quarters, Cover with cold water and cook until tender.
  3. Wash cranberries and cook in 1 quart water until tender.
  4. Pour cooked fruit into a jelly bag and let drain into a bowl overnight.
  5. Discard pulp, measure liquid and add an equal amount of sugar, cup for cup, and boil until the jelly sheets off the spoon (about ten minutes).
  6. Skim, pour into sterilized jelly glasses and seal.

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