Grape Jelly
- Grapes
- Sugar
Mash the grapes well to remove the skin. Pour into a preserving kettle and cook slowly for a few minutes to extract the juice. Strain through a colander and then through a flannel jelly bag, keeping as hot as possible. If not allowed to cool before putting back on the fire, the jelly is much stiffer. A few quince seeds boiled with the grapes the first time tend to stiffen it. Measure the juice, allowing a pound of loaf sugar to every pint of juice. Boil for at least half an hour. When done, put into glasses.
Submitted by Jun 28, 2009
1 min 60 min 61 min
1 min 60 min 61 min