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1864 - The Complete Confectioner, Pastry Cook and Baker

Cherry Jelly

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Culinary Articles » Old Recipes and Ancient Recipes » 1864 - The Complete Confectioner, Pastry Cook and Baker Recipes

1864 - The Complete Confectioner, Pastry Cook and Baker
Cherry Jelly

Pick off the stalks and take out the stones of some fine ripe Morello cherries,
and to every four pounds of cherries add one pound of red currants;
proceed as for currant jelly.