Jellies of Grapes, Currants, etc.

Ingredients

• 1 lb. sugar
• pint of juice

Method

1. 1

   Put the fruit in a stone jar placed in a boiler of hot water.

2. 2

   When softened, strain through a jelly-bag.

3. 3

   Allow 1 lb. sugar to pint of juice.

4. 4

   While heating the juice, place the sugar in the oven.

5. 5

   Allow the juice to boil for 20 minutes, then add the heated sugar.

6. 6

   Let all come to a boil and remove from the fire.

7. 7

   Pour into scalded glasses and allow to set in the sun.

As published

This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 17. The excerpt below is the record exactly as published.

Jellies of Crapes, Currants, &c. — Put the fruit in a stone iar placed m a boiler of hot water. When sufficiently softened strain through a jelly-bag; place the juice in a kettle; and allow 1 lb. sugar to pint of juice

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