Grape Jelly

Grapes should be picked over, washed, and stems removed before putting into a preserving kettle.

Grapes should be picked over, washed, and stems removed before putting into a preserving kettle. Heat to boiling-point, 575mash, and boil thirty minutes; then proceed as for Currant Jelly. Wild grapes make the best jelly.

Ingredients

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  • grapes

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Required Gear

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Preserving kettle
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Fine sieve or jelly bag
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Jars for preserving

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Instructions

  1. 1

    Grapes should be picked over, washed, and stems removed before putting into a preserving kettle.

  2. 2

    Heat to boiling-point, 575mash, and boil thirty minutes; then proceed as for Currant Jelly.

  3. 3

    Wild grapes make the best jelly.

Sources & Citations

Sources included so you can explore further.

Recipe by fannie-farmer from The Boston Cooking-School Cook Book , Chapter 36 (1896)