Elderberry and Grape Jelly

Ingredients

• one third of ripe grapes
• two thirds of ripe elderberries
• pint of granulated sugar

Method

1. 1

   Use one third of ripe grapes, and two thirds of ripe elderberries free from stems; put them over the fire in a preserving-kettle, and cook them slowly until the juice flows freely; then pour them into a jelly-bag, and let them drain until all the juice is extracted.

2. 2

   To each pint of the juice add a pint of granulated sugar; put them into the preserving-kettle, set it over the fire, and stir until the sugar is dissolved; continue the boiling until a little of the jelly cooled on a saucer stiffens; then partly cool it, pour it into jelly-glasses, and when the jelly is quite cold cover the glasses with white paper fastened with white of egg or mucilage.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 292. The excerpt below is the record exactly as published.

ELDERBERRY AND GRAPE JELLY. Use one third of ripe grapes, and two thirds of ripe elder- irries free from stems ; put them over the fire in a pre- :rving-kettle, and cook them slowly until the juice flows eely ; then pour them into a jelly-bag, and let them drain itil all the juice is extracted. To each pint of the juice id a pint of granulated sugar

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