This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This recipe from Mrs. Louise K. Goss, of Hill-N-Vale Orchard, on South Miami Rd., makes delicious jelly. You get the full flavor of the apples as no pectin is used.

Crabapple Jelly.

Wash, stem and halve crabapples. Place in a deep kettle and cover with water. Cook until soft. Strain through jelly bag.

Measure three cups juice and four cups sugar. Place in a deep kettle and bring to a full rolling boil; boil for 2 or 3 minutes. Skim and pour into jelly glasses.