Apple and Grape Jelly

Ingredients

• six large bunches of grapes
• six large fall pippin apples
• three quarters of a pound of sugar
• a pint of juice

Method

1. 1

   Stem grapes and cover with water in a preserving kettle.

2. 2

   Pare and slice apples, add to grapes, and boil until soft.

3. 3

   Strain through a flannel bag, then boil the juice for fifteen minutes, skim, add heated sugar, and boil for another ten to fifteen minutes.

4. 4

   This will fill three jelly glasses.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 75. The excerpt below is the record exactly as published.

APPLE AND GRAPE JELLY— Pull the grapes off the stems of six large bunches, put them in a preserving kettle, just cover with water. Pare and slice six large fall pippin apples. Put them with the grapes. When boiled soft strain through a flannel bag. To a pint of juice allow three quarters of a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.