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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PRESERVING AND CANNING

A GOOD JELLY
 
 
 When canning pears add a liberal quantity of water and stew a good while. Save the juice that is left over. Now take some crabapples, stew as for jelly, also stew several quinces; add all the juices together. Make as other jellies.

Sister Sarah Early, Salem, Oregon.
 
 

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