CRAB-APPLE RELISH
- 4 qt. crab apples
- 3 c. vinegar
- 4 oranges
- 4 lb. brown sugar
- 2 lb. Sultana raisins
- 1 Tb. powdered cinnamon
- 1 tsp. cloves
- 1 tsp. allspice
Wash the crab apples, remove the cores, and cut the apples into small pieces. Put them into a preserving kettle, add the vinegar, the oranges, peeled and sliced, the sugar, the raisins, and the spices. Cook all slowly until the apples are soft. Pour into sterilized jars or glasses, seal, cool, and store.
JELLY MAKING, PRESERVING, AND PICKLING
EXAMINATION QUESTIONS
(1) (a) Give three reasons why the making and use of jelly has value. (b) When are pickles permissible in the diet?
(2) What is necessary for the making of good jelly?
(3) Mention some important points to consider in selecting fruit for jelly making.
(4) (a) What is pectin? (b) Why are ripe fruits not so satisfactory for jelly making as partly green ones?