Name: Green Grape Jelly
Ingredients: one pint of juice; one pound of white sugar; a pint of cold water; a handful of ripe fruit; two quarts

Green Grape Jelly

Ingredients

Directions

Prepare the fruit

Pick the grapes from the stems and put them into a tin bucket that will hold about two quarts; add a pint of cold water.
Place the bucket in a vessel of boiling water and leave until the fruit is thoroughly scalded.
Press the grapes very gently through a flannel jelly bag.

Make the jelly

To one pint of juice, add one pound of white sugar; boil for ten minutes.
Boil a pint at a time, using a porcelain-lined kettle.
The resulting mixture will be light green or yellow. By adding a handful of ripe fruit, it will become a delicate pink.

By Vehling, Joseph Dommers, 1879-1950. fmo. Recipe from a historical cookbook (Internet Archive).

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. See the original page.

Explore the science

What each ingredient does

Grapes (in the method): Provide the juice and natural flavour that form the jelly.
White sugar: Sweetens the jelly and helps it set when boiled with the juice.

“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.