Grape Jelly

Ingredients

• a peck of the prepared grapes
• one quart of good vinegar
• one-fourth of a cupful of finely broken stick cinnamon
• one-fourth of a cupful of whole cloves
• six pounds of granulated sugar

Method

1. 1

   Select grapes which are still rather green.

2. 2

   Pick them from the stems and wash them.

3. 3

   Put all together in a porcelain lined or granite kettle, bring slowly to boiling point, and let simmer gently until the grapes are quite soft.

4. 4

   Then strain through folded cheese cloth and let drain.

5. 5

   When the juice has dripped through, let it boil for twenty minutes.

6. 6

   Heat the sugar, add it to the juice, stir until dissolved, then boil for five minutes.

Nutrition per serving

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 36. The excerpt below is the record exactly as published.

GRAPE JELLY Select grapes which are still rather green. Pick them from the stems and wash them. To a peck of the prepared grapes allow one quart of good vinegar and one-fourth of a cupful each of finely broken stick cin- namon and whole cloves. Put all together in a porcelain lined or granite kettle, bring slowlj^ to boiling point, and let simmer gently until the grapes are quite soft. Then strain through folded cheese cloth and let drain. Do not press. When the juice has dripped through, let it boil for twenty minutes. Heat six pounds of granulated sugar

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