Venison Jelly

Name: 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.)

A classic recipe for making venison jelly using wild grapes, vinegar, and spices. Also includes instructions for Damson Jelly and a note on fruit jams.

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

1Put wild grapes, vinegar, whole cloves, and stick cinnamon into a preserving kettle.
2Heat slowly to the boiling-point, and cook until grapes are soft (about 20 minutes).
3Strain through a double thickness of cheese-cloth or a jelly bag.
4Boil liquid twenty minutes.
5Add sugar heated, and boil five minutes.
6Turn into glasses.
7Wipe and pick over damsons; then prick several times with a large pin.
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.