Grape Jelly

Ingredients

• one pound sugar
• pint for pound

Method

1. 1

   Wash grapes, cook until done, strain through a sieve.

2. 2

   Boil juice for five minutes, add sugar, and boil for three more minutes.

3. 3

   Put into glasses.

As published

This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 69. The excerpt below is the record exactly as published.

Grape Jelly. — Wash grapes in a kettle and cook until done. Strain through a sieve, but do not press through. Boil juice five minutes. Add sugar, allowing pint for pound, and boil three minutes more. Put into glasses. Quince Jelly. — Take the cores and parings of the quinces, put them in enough cold water to cover them, and boil them until they are soft. Squeeze them, and add the juice to the water, and any syrup which may be left from the quince preserve and strain it. To each pint of juice allow a pound of sugar. Spread the sugar in pans, and put it in the oven to heat; it must be watched and stirred to pre- vent burning. Let the juice boil for five min- utes, then pour in the hot sugar, stirring until it is entirely dissolved, and skimming any scum that may rise; there will be very little. Let it come to a boil, then take from the fire and put' in jars or glasses. The jelly will be clear, of a good color, and keep well. All 212 THE PHYSICAL CULTURE COOK BOOK. kinds of jellies can be made in this way, and it saves much labor in the time of boiling the juice and the trouble of skimming. Crab Apple Jelly. — Wash fruit, put into ket- tle, cover with water and boil until thoroughly cooked. Drain through a sieve. Allow one pound sugar

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