Grape Jelly

Ingredients

• one pound of sugar
• each sixteen fluid ounces of juice

Method

1. 1

   Wash, remove stems and mash grapes.

2. 2

   Boil 20 minutes and strain without squeezing.

3. 3

   Boil juice 20 minutes.

4. 4

   Heat the sugar on a pan in the oven while the juice is boiling, and at the end of twenty minutes add it to the juice and boil hard three minutes, skim when necessary.

5. 5

   Strain into warm glasses, let stand till stiff and cover with melted paraffin.

As published

This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 66. The excerpt below is the record exactly as published.

GRAPE JELLY. Grapes, sugar. Use half-ripe and half-green grapes. “Wash, remove stems and mash. Boil 20 minutes and strain without squeez- Z ing. Allow one pound of sugar for each sixteen fluid ounces of juice

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