Grape Jelly with Gelatine

Ingredients

• To every pint of juice
• allow 1 lb. of fruit sugar
• a scant quarter of a box of gelatine

Method

1. 1

   Pick berries off stems and heat until juice runs.

2. 2

   Strain through a colander and flannel jelly-bag.

3. 3

   Boil juice, add gelatine, warm sugar in a tin basin.

4. 4

   After boiling juice for twenty minutes, strain through a hair sieve, boil again, and add sugar.

5. 5

   Let it bubble once and remove from fire.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 239. The excerpt below is the record exactly as published.

Grape Jelly with Gelatine. — Pick the berries off the stems, and subject to a gentle heat until, when mashed, the juice will easily run; strain through a colander, then through a flannel jelly-bag. To every pint of juice allow 1 lb. of fruit sugar, and to every quart a scant quarter of a box of gelatine

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