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 [1], 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.