This recipe article was clipped from a newspaper and is packed with many variations for making spicy jelly using apple juice as the base. It was found in a large collection, date unknown. I’ve typed it below along with a scanned copy.

A READER called this weekend asking for a recipe to make spicy jelly. They have a lot of apples to use.

It’s unusual to hear of an apple crop this year.

To prepare the basic juice for making plain apple jelly or any of half a dozen or more jellies start by washing and cutting into quarters three pounds of tart apples.

Place in a deep kettle, cover with water.

Bring fruit to a boil and cook until the fruit falls apart. Place the cooked fruit in a jelly bag and allow to drip until all the juice has been strained. Do not squeeze or press the apple pulp as it drips.

Allow two cups of sugar for each two and one half cups of apple juice. Place in a deep kettle and bring to a boil and test for jell stage. Add a piece of butter the size of a pea to each batch of jelly and you will find the kettle will not boil over.

TO MAKE GINGER jelly cook one two-ounce bruised piece of fresh ginger which you can find at a well stocked fruit department in the local supermarket. Allow to drip while cooking and dripping the apple juice.

Add to the above suggested amount of fruit either before cooking or after juice has been dripped.

To make lemon jelly add two lemons sliced thin to the apples before cooking.

To make clove jelly place eight whole cloves in a cheesecloth bag and cook with the apples.

To make cinnamon jelly add one large stick of cinnamon in a cheesecloth bag and cook with the apples.

For making delicately flavored geranium jelly, wash and dry three leaves for each glass of jelly, place in the bottom and fill glass with hot jell.

To make mint jelly, to serve with many meat dishes, gather the fresh mint, wash and place in cheesecloth bag and cook with the apples.

When the jelly is cooked and ready to pour into glasses add a few drops of green coloring to suit your taste.

To make any other spicy or flavored jelly follow the directions. Do not add more water or liquid to the apple juice or you may end up with tasteless jelly.

Please read the Safe Canning & Food Preservation section if planning on canning this recipe.