Green Grape Jelly

Ingredients

• one pint of water to every four pounds of pears
• measure the same amount of sugar

Method

1. 1

   Select grapes when full grown, wash, mash, and cook until skins are tender.

2. 2

   Strain through a colander and jelly bag.

3. 3

   Measure juice, add the same amount of sugar, boil for half an hour, then add hot sugar and boil for five more minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 111. The excerpt below is the record exactly as published.

Green Grape Jelly. — Select the grapes when full grown, just before they begin to turn purple. After separatii« from the stem, wash, adding a little water if the grapes are not very juicy. Mash and slew until the skins are cooked. Strain first through the colander, then through the jelly bag. Measure the juice, measure the same amount of sugar, putting it in the oven white the jutce is b£ing boiled. The boiling will take half an hour. Now add the hot sugar, wluch you must be careful not to scorch, boil about five minutes longer, and then the jelly should be ready to pour in glasses. Jelly made from the green grapes is solid, of a delicious flavor and of a pretty green tint. Spiced Grape Jelly. — This is delicious served with cold meats. Take equal amounts of grape juice and sugar. Add one-half teaspoonful of ground cloves and one tablespoonfuJ of cinnamon to each quart of juice. Add the sugar as directed in recipe above. Marble Jelly. — A dark jelly, such as blackberry or grape, is poured into a half-gallon crock; as soon as this hardens a hght jelly, apple, quin,;e or pear, is poured on top ; so on in alternate layers until the crock is filled. The layers look prettiest when but an inch thick. Slice in half-inch slices, serve on a pretty glass dish. Besides being unique in appearance the blending of flavors is decidedly appetizing. Peach Jelly.— Take sound, high-flavored, barely ripe peaches. Wash thern thoroughly. Use the parings and a few pieces of fruit. Boil in enough water to cover in an enameled kettle until the skins are tender and broken. Strain through a jelly bag. Allow the juice of one lemon and one scant pound of sugar to each pint of juice. Boil the juice twenty minutes after straining, and meantime heat the sugar in the oven. Pot the sugar into the juice slowly, let boil five minutes and pour into tumblers. Peach Jelly No. 2. — Take the peach parings from a peck or two of peaches and simmer with sour apples till the whole mass is tender. Have twice the quantity of peach that you have of apple and make your jelly in the ordinary way. Pear Jelly, — Select juicy pears that are not top ripe, quarter, core and cut in small pieces without paring. Put in a kettle with one pint of water to every four pounds of pears

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