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In the days before liquid and powdered pectin became widely available, only those fruits naturally high in pectin could be used to make jelly. Among them were tart green apples, crab apples, quinces, sour wild plums, certain grapes, cranberries and gooseberries.
As the old saying goes, “Where there is a will, there is a way.” Before long resourceful women had learned that by mixing the high pectin juice of apples or quinces with that of peaches, pears, and strawberries, jellies could be made from these beloved low-pectin fruits also.
Despite all good efforts, this
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