|
|
|
After weighing the grapes, place them in a big tub or receptacle of some
kind nearly filled with cold water. Let them remain ten minutes, then
lift them out with both hands and put them in a preserving kettle over a
very low fire. Do not add any water. With a masher press the grapes so
the juice comes out, and cook the grapes until they are rather soft,
pressing them frequently with the masher. When they have cooked until
the skins are all broken, pour them, juice and all; in a small-holed
colander set in a big bowl, and press pulp and juice through, picking
out the stems as they surface.
When pulp and juice are pressed out, pour them into a cheese-cloth bag.
Hang the bag over the preserving kettle and let the juice drip all
night. In the morning put the kettle over the fire and let the grape
juice boil gently for a half hour, skimming it frequently.
While the juice is cooking put the sugar in pans in a moderate oven and
let heat. As soon as the juice is skimmed clear stir in the hot sugar,
and as soon as it is dissolved pour the jelly in the glasses, first
standing them in warm water.
Place glasses after filling them in a cool dry place till jelly is well set, then pour a film of melted paraffin over the top and put on the covers.
HomeMade Grape Jelly {Without the Grapes}
Ingredients
3 cups bottled grape juice
1 pkg. powdered Fruit Jell Pectin
4 cups sugar
Combine grape juice and pectin in a large saucepot.
Bring mixture to a rolling boil.
Stir in sugar and return to a rolling boil.
Boil hard for 1 minute, stirring constantly.
Remove from heat. Skim foam if necessary.
Pour into hot, sterilized jars, leaving 1/4 inch headspace.
Adjust caps. Process 5 minutes in boiling water bath.
Makes 5 pints.