Grape Jelly

Ingredients

• a pound of loaf sugar
• every pint of juice

Method

1. 1

   Mash well the berries to remove the skins; pour into a preserving kettle and cook slowly for a few minutes to extract the juice; strain through a colander, then through a flannel jelly-bag.

2. 2

   Measure the juice, allowing a pound of loaf sugar to every pint of juice, and boil fast for at least half an hour.

3. 3

   Try a little, and if it seems done, remove and put into glasses.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 279. The excerpt below is the record exactly as published.

GRAPE JELLY. Mash well the berries so as to remove the skins ; pour all into a pre- serving kettle and cook slowly for a few minutes to extract the juice ; strain through a colander, and then through a flannel jelly-bag, keeping as hot as possible, for if not allowed to cool before putting again on the stove the jelly comes much stiff er; a few quince seeds boiled with the berries the first time tend to stiffen it; measure the juice, allowing a pound of loaf sugar to every pint of juice

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