Grape Jelly
Ingredients
Directions
Extract the juice
Mash the berries to remove the skins.
Pour the mashed berries into a kettle and cook slowly for a few minutes to extract the juice.
Strain the mixture through a colander, then through a flannel jelly bag, keeping it as hot as possible.
Make the jelly
Measure the juice and add 1 pound of sugar for every pint of juice.
Boil the mixture rapidly for at least 30 minutes.
Test a small amount; if it seems done, remove it and pour into glasses.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Berries
- They supply the juice that will set into the jelly.
- Sugar
- Sugar helps the juice set into a firm gel and adds sweetness.
The step that matters
Boil the mixture rapidly for at least 30 minutes. Rapid boiling evaporates water and concentrates the juice and sugar. Too little boiling leaves the jelly runny, while the right concentration lets it set when cooled.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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