Grape Jelly

Ingredients

• Acid grapes or grapes under ripe rather than very sweet ones are best for this jelly.
• Measure the juice, and add an equal quantity of heated sugar to the grape juice.

Method

1. 1

   Remove all stems from the grapes, wash and drain them, and crush them in a preserving kettle.

2. 2

   Cook until the seeds separate from the pulp.

3. 3

   Strain the juice through a jelly bag, but do not press it.

4. 4

   Cook the mixture, stirring occasionally, and allow it to boil for about twenty-five minutes.

5. 5

   Put the jelly into a hot sterilized pitcher and fill sterile tumblers.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 71. The excerpt below is the record exactly as published.

GRAPE JELLY Acid grapes or grapes imderripe rather than very sweet ones are best for this jelly. Wild grapes make a delicious jelly. Re- move all stems from the grax>es, wash and drain the grapes and put them into a pre- serving kettle, and crush them with a wooden masher. Stir them to prevent their burning. Cook them until the seeds separate from the pulp. Strain the juice through a jelly bag, but do not press it. Measure the juice, and add an equal quantity of heated sugar to the grape juice.

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