Ingredients Jump to Instructions ↓

  1. for Prune Jelly Recipe 1

  2. 1 tablespoon granulated gelatine

  3. 2 tablespoons orange juice (or 1 tablespoon lemon juice)

  4. 1/4 cup cold water

  5. 1/4 pound prunes, cooked tender and sliced

  6. 1/3 cup sugar

  7. 2 or 3 tablespoons sherry wine, if desired

  8. Grated rind of 1 orange or lemon (or 1 tablespoon of candied peel, cut very fine)

  9. Hot water to make 1 1/2 cups jelly

Instructions Jump to Ingredients ↑

  1. Soften the gelatine in the cold water and dissolve in the hot prune juice. Add the other ingredients and measure the whole.

  2. There should not be more than one cup and a half. If not that quantity, hot water may be added.

  3. One tablespoon of gelatine is supposed to be needed for each pint of liquid, but in summertime or if the mixture is heavy with fruit or prunes, the quantity of liquid must be cut down.


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