Green Grape Jelly

Ingredients

• half a bushel of grapes
• as many pints of granulated sugar as there are pints of juice
• half an inch of warm water

Method

1. 1

   Pick grapes when about to turn, free from stems and leaves, and heat slowly in a preserving-kettle.

2. 2

   Mash when softened and simmer for half an hour.

3. 3

   Strain through cheese-cloth, measure juice, boil for twenty minutes, add hot sugar, stir until dissolved, and fill tumblers.

4. 4

   Cool and cover with paper dipped in brandy.

Nutrition per serving

Estimated from matched ingredients across 20 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 443. The excerpt below is the record exactly as published.

Green Grape Jelly. The grapes should be picked when about to turn, and wild fruit is best. Free half a bushel from stems and leaves, and put them into a large preserving-kettle. Cover, and place where they will heat slowly. Stir occasionally, and when they begin to soften, mash them with the back of a spoon. Cook until the whole mass boils, and then simmer for half an hour. Put a large piece of cheese-cloth in a sieve, and after putting the sieve over a large bowl, dip the hot grapes and juice from the kettle, and deposit them in the sieve. Let them stand for ten or fifteen minutes ; then take up the cloth, holding it firmly at the ends, and move the mass back and forth by raising the cloth first at one end and then at the other. The juice will run through the cloth into the bowl in about fifteen or twenty min- utes. When as much as possible has been obtained, put the cloth into the sieve again, and place the sieve over another bowl. Wash the preserving-kettle carefully, and measure the grape juice into it. Set upon the stove, and as soon as the liquid begins to boil, skim it. Boil rapidly for twenty minutes, skim- ming frequently. When the juice is first set upon the stove, put into a pan (a milk-pan is best) as many pints of granulated sugar as there are pints of juice, and place in the oven. Stir often, to prevent coloring. When the juice has boiled hard for twenty minutes, add the hot sugar, and stir until it is dissolved ; then remove the jelly from the stove. Have ready some tumblers, standing in a dripping-pan containing about half an inch of warm water

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