This recipe 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.

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.

If you are fond of sage flavor you can make this unusual jelly. Delicious served with pork or fowl.

Sage and Apple Jelly.

Select powdered or liquid fruit pectin, using directions as guide. Measure amount of juice called for two make apple or other fruit jelly. Bring to a boil and pour over dry leaf sage. Use two teaspoons sage for each cup of juice. Let stand 10 minutes. Strain. Add one-half teaspoon salt, and proceed with jelly-making, using amount of sugar in directions. When done, pour into hot, sterilized glasses. Cover with paraffin.

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 for blueberry preserves is one you may like to make.

Apple-Blueberry Conserve.

4 cups diced apples
4 cups blueberries
6 cups sugar
1/2 cup raisins
4 tablespoons lemon juice

Simmer apples with blueberries 20 minutes. Add sugar, raisins and lemon juice. Boil rapidly until thick. Pour into hot jars and seal at once.

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. J. Mummey, LaPas, Ind., is one she originated herself.

CHERRY-PINEAPPLE MARMALADE.

3 cups fresh pitted cherries
3 cups sugar
1 cup canned pineapple, cut in small pieces

Cook together until thick. Watch closely and stir often as it may burn when nearly done. Can at once in clean hot jars and seal immediately.

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.

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.

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

If you did not make enough relishes this fall and want something new, try this recipe.

Apricot Relish.

1/3 cup vinegar
1 cup water
1/2 cup sugar
2/3 cup prepared horseradish
6 whole cloves
1 cup seedless raisins
1 cup chopped, dried apricots.
1/3 cup blanched, sliced almonds.

Combine vinegar, water, sugar, horseradish, and cloves. Boil 5 minutes. Add fruits and nuts; simmer 15 minutes more. Keep covered in refrigerator.

This recipe clipping comes from a large lot of old clippings for pickles, jams, jellies, relishes and more. Date is unknown but the clippings 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.

If you like a thickened relish that is fine for hamburgers, you should make this one from Mrs. Avanga Strong, 217 N. O’Brien.

Green Tomato Relish.

1 quart ground green tomatoes
1 quart ground pimientoes
1 quart ground sweet pickles
4 cups sugar
1 cup flour
1 1/2 cups vinegar
1 cup prepared mustard
1 cup butter
Salt to taste

Use the coarse food chopper. Butter may be omitted. Cook all but the flour and part of the sugar for 10 minutes. Mix flour with reserved sugar and mix to a paste with a little water. Add to vegetables and cook 5 minutes longer, can and seal hot.

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.

If you want to have a delicious jelly that is a beautiful color try this one from Mrs. Elmer Kessler, Bourbon, Ind.

QUINCE-APPLE-CRANBERRY JELLY

Twelve red apples
Six quince
One pound cranberries
Sugar

Do not peel the fruit; cut out bad spots and cut up. Cook until mushy in water to cover fruit 3 inches above. Strain through a jelly bag. Measure juice and add one cup of sugar for each cup of juice. Cook until it jells. Put in glasses and seal with paraffin.

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 mixed vegetable relish is delicious. Good with hamburgers or hot dogs.

Vegetable Relish.

9 large sweet peppers, red and green
1 large head cabbage
4 or 5 carrots
6 good sized onions
3 stalks celery

Chop celery and grind the other vegetables; stir well with one-half cup table salt. Let stand 3 hours; drain thoroughly. Add:

3 pints vinegar
2 pints granulated sugar
2 tablespoons celery seed
2 tablespoons white mustard seed

Mix with vegetables and stir together well. Bring to a boil and can hot.