Wild Grape Jelly No. 2 Spiced

Ingredients

• one peck of wild grapes
• one quart of vinegar
• one-quarter of a cup each of finely broken stick cinnamon
• one-quarter of a cup each of whole cloves
• six pounds of granulated sugar

Method

1. 1

   Pick from the stems and wash sufficient wild grapes.

2. 2

   Put them into a preserving kettle with vinegar and spices.

3. 3

   Heat slowly to the boiling point and simmer until the grapes are soft.

4. 4

   Turn into a bag made of two thicknesses of fine cheesecloth and let drain without pressing.

5. 5

   When no more will drip through put the clear juice over the fire in a clean kettle and boil for twenty minutes.

6. 6

   Have sugar spread on shallow pans and warm it without melting in the open oven.

7. 7

   When the juice has boiled as directed pour in the sugar, stir until dissolved, boil for five minutes, and pour into glasses.

Nutrition per serving

Estimated from matched ingredients across 18 servings.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 49. The excerpt below is the record exactly as published.

WILD GRAPE JELLY No. 2 SPICED Cornelia Bedford gives the following as vouched for “by an old housekeeper” (Table Talk, Oct. 'os): THE GRAPE 117 “Pick from the stems and wash sufficient wild grapes, which are still slightly green, to measure one peck. Put them into a preserving kettle with one quart of vinegar, one-quarter of a cup each of finely broken stick cinnamon and whole cloves. Heat slowly to the boiling point and simmer until the grapes are soft. Turn into a bag made of two thicknesses of fine cheesecloth and.let drain without pressing. When no more will drip through put the clear juice over the fire in a clean kettle and boil for twenty minutes. Have six pounds of granulated sugar

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