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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

CRAB APPLE JELLY #2
 

 Quarter the apples, and allow sufficient water to cover them; cook till soft, and strain. To 1 quart of juice add the juice of 1 lemon. Take equal parts of sugar and juice and cook until it jells. Equal parts of apple and plum juice make a good jelly.

Sister Mary E. Whitney, Kearney, Nebr.