Grape Jelly

Ingredients

• some fine ripe black-cluster grapes
• fourteen ounces of good sugar

Method

1. 1

   Strip the grapes from their stalks and stir them over a gentle fire until they burst and the juice flows.

2. 2

   Strain without pressure and boil rapidly for twenty minutes.

3. 3

   Stir in fourteen ounces of sugar for each pound of juice until dissolved, then boil quickly for fifteen minutes longer while stirring and skimming.

As published

This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 50. The excerpt below is the record exactly as published.

Grape Jelly. “Strip from their stalks some fine ripe black- cluster grapes, and stir them with a wooden spoon 132 RED-HAW JELLY. over a gentle fire until all have burst, and the juice flows freely from them ; strain it off without press- ure, and pass it through a jelly-bag, or through a twice-folded muslin ; weigh, and then boil it rapidly for twenty minutes ; draw it from the fire, stir in it till dissolved fourteen ounces of good sugar

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