Fruit Jelly Recipe

MRS. DUNCAN LAURIE.



Dissolve two ounces of tartaric acid in one quart of cold water, pour it

on to five pounds of strawberries, currants, or raspberries. Let it

stand twenty-four hours. Then strain it without pressing or bruising the

fruit. To every pint of clear juice add one and one half pounds of white

sugar. Stir frequently till the sugar is dissolved. Then bottle and cork

air tight. Keep in a cool, dark place. When required for use dissolve

one ounce gelatine in one half pint boiling water, add one and one half

pints syrup. Pour in a mould and set away to stiffen. Serve with whipped

cream.

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