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APPLE JELLY MRS E SEFFNER

(Canned Fruit And Jellies.) - (Recipes Tried And True)







Ten quarts of sour apples, stewed very soft in sufficient water to
cover the fruit; drain over night through a flannel bag, without
pressing; add one pint of sugar to each pint of juice, and three
sliced lemons; boil twenty minutes; strain into glasses or bowls.











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