Venison Jelly

Ingredients

• 4 cups Wild grapes (Original recipe calls for 1 peck, which is approximately 8 quarts or 16 cups. Reduced for modern portions.)
• 1 cup Vinegar
• 1 tablespoon Whole cloves (Original recipe calls for 1/4 cup, reduced for modern portions.)
• 2 sticks Stick cinnamon
• 3 cups Sugar (Original recipe calls for 6 pounds, reduced for modern portions.)
• 4 cups Damsons (For Damson Jelly)
• 3 cups Sugar (For Damson Jelly, using three-fourths as much sugar as fruit juice.)

Instructions

1. 1Put wild grapes, vinegar, whole cloves, and stick cinnamon into a preserving kettle.
2. 2Heat slowly to the boiling-point, and cook until grapes are soft (about 20 minutes).
3. 3Strain through a double thickness of cheese-cloth or a jelly bag.
4. 4Boil liquid twenty minutes.
5. 5Add sugar heated, and boil five minutes.
6. 6Turn into glasses.
7. 7Wipe and pick over damsons; then prick several times with a large pin.
8. 8Make same as Currant Jelly, using three-fourths as much sugar as fruit juice. Since the recipe doesn't provide a Currant Jelly recipe, we will assume the same method as the Venison Jelly, but with Damsons instead of grapes.