GRAPE JELLY
This classic grape jelly recipe from a 1900s cookbook offers a taste of history with a sweet and simple preparation. The recipe uses fresh grapes, sugar, and a bit of patience to create a clear, flavorful jelly perfect for spreading on toast or using in desserts. The process involves extracting the juice, boiling it with sugar, and then setting the jelly in jars for a delightful, homemade treat.
Ingredients
- 1 pound Grapes (Concord or Catawba)
- 3/4 pound Granulated sugar
Instructions
- 1Weigh the grapes on the stems. Place the grapes in a large bowl or tub filled with cold water. Let them soak for 10 minutes, then lift them out.
- 2Place the grapes in a preserving kettle or large pot over low heat. Do not add water. Mash the grapes with a masher to release the juice. Cook until the skins are soft, pressing frequently with the masher.
- 3Pour the cooked grapes, juice and all, into a small-holed colander set over a large bowl. Press the pulp and juice through the colander, removing any stems. Then, pour the pulp and juice into a cheesecloth bag and hang it over the preserving kettle to drip overnight.
- 4In the morning, put the kettle with the grape juice over the heat and let it boil gently for 30 minutes, skimming off any foam. While the juice is boiling, heat the sugar in pans in a moderate oven (350°F / 175°C). Stir the hot sugar into the juice as soon as the juice is clear and skimmed. Continue to stir until the sugar is dissolved.
- 5Pour the jelly into sterilized jars that have been warmed in warm water. Let the jars cool in a cool, dry place until the jelly is set. Once set, pour a thin layer of melted paraffin wax over the top of the jelly and put on the covers.