TODAY’S RECIPE APPLE PECTIN
Four pounds of apples. Wash the apples and cut in pieces. Add nine cups of water. Boil rapidly for 15 minutes. If apples are not tart the juice of a lemon should be added. Strain through four thicknesses of muslin. If not required at once seal in sterilized jars while hot. This pectin extract can be used to make jelly from fruits naturally lacking in pectin. Use five tablespoons to one cup fruit juice. SARAH-.
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https://paperspast.natlib.govt.nz/newspapers/ST19390204.2.78
Bibliographic details
Southland Times, Issue 23734, 4 February 1939, Page 7
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79TODAY’S RECIPE APPLE PECTIN Southland Times, Issue 23734, 4 February 1939, Page 7
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