The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Blackberry and Apple Jelly

• 5 qts. blackberries
• 2 cups water
• Apple juice

Look over the berries carefully; put them, with the water, into a cooker-pail and let them come to a boil. Put them in a cooker for three hours or more, then pour them into a jelly bag and let them drip for a least six hours. To each cupful of juice add half a cupful of apple juice prepared as for [apple jelly]. Boil these juices for fifteen minutes, then add five cups of sugar to each six cups of juice and boil it for five minutes longer or until a drop will jelly on a cold plate if left for a few minutes. Pour it into glasses and seal it when cold, as directed for [apple jelly].