Wild grapes make the best jelly, though the other kind are more frequently used. Pick them over, wash and remove stems, put into kettle, heat to boiling point, mash and boil thirty minutes, strain through coarse strainer, then allow juice to drip through a double thickness of cheese-cloth. Measure and boil for five minutes, add equal quantity of heated sugar, boil three minutes, skim and pour into glasses. Stand in sunny window twenty-four hours, cover and keep in cool, dry place.
Showing posts with label Grapes. Show all posts
Showing posts with label Grapes. Show all posts
Seven pounds grapes, one pint vinegar, three and one-half pounds sugar (or more if you like), one-half ounce ground cloves, one-half ounce ground cinnamon. Slip the pulp out of the skins, scald it, then pass through a sieve to seed. Then put the juice and skins and all the seasoning together and boil fifteen minutes.
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