PRESERVING AND CANNING
CRAB APPLE JELLY #2
Quarter the apples, and allow sufficient water to cover them; cook till soft, and strain. To 1 quart of juice add the juice of 1 lemon. Take equal parts of sugar and juice and cook until it jells. Equal parts of apple and plum juice make a good jelly.
Sister Mary E. Whitney, Kearney, Nebr.