Grape jelly

Grape jelly

By
From
Encyclopedia of Food and Cookery

Ingredients

Quantity Ingredient
underripe grapes
sugar

Method

  1. Put grapes into a heavy saucepan with just enough water to prevent scorching. Stir and crush. Stew over gentle heat until juice runs freely, then strain through a colander lined with several layers of muslin (cheesecloth) and set over a bowl. Do not press grapes; just allow juice to drip through slowly.
  2. Chill juice, then measure it by transferring with a cup measure from the bowl into a saucepan. Do not use sediment.
  3. Add 165 g sugar for every 250 ml of juice. Stir over heat until sugar has dissolved, then boil rapidly until a few drops of the mixture, dropped onto a chilled plate, will jell as they cool.
  4. Pour into warm sterilised jars and seal. Keeps for 12 months. Use on toast, to glaze tarts, with scones and cream or on ice cream.
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