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Apple and Currant Jelly

See Currants.

CRAB APPLE JELLY No. I Make as for Apple Jelly, using a little more water. Do not pare or core the crab apples.

CRAB APPLE JELLY No. 2 Wash and wipe the apples; cut in half and place in crock on the back of the stove or the oven, setting in another vessel of hot water if there is danger of too great heat. When the apples are soft place in jelly bag to drain over night. Measure this juice and allow one pint of sugar to one of juice. Boil and skim the juice ten minutes before adding the heated sugar. Stir till dissolved, then boil eight or ten minutes. This makes a very tart jelly, stronger than many people like. Mint may be used to flavour this to serve with mutton or lamb.

CRAB APPLE JELLY No. 3 Use half and half of crab apples and Maiden's Blush apples, and make as for apple jelly. Or substitute for the Maiden's Blush black- or huckle- or raspberries, cherries, or pineapple juice.

CRAB APPLE JELLY No. 4 See Plum Jelly No. 2. Or for the wild plum substitute wild grape.

CRAB APPLE JELLY No. 5 Use equal parts of crab apples and Maiden's Blush, and allow for each quart or pound of the cut fruit the juice and thin-peeled rind of one lemon. Proceed as above. Cassia buds and cinnamon is an old-fashioned variation of flavouring, or ginger root, which by some is considered excellent with crab apple. Use one or two sticks and one or two buds or one ounce ginger to each quart of juice; simmer twenty minutes, skimming, before adding sugar.