Grape Jelly
Ingredients
Directions
Prepare the juice
Mash the berries to remove the skins.
Pour the mashed berries into a preserving kettle.
Cook slowly for a few minutes to extract the juice.
Strain the mixture through a colander.
Strain the mixture through a flannel jelly bag.
Keep the mixture as hot as possible.
Measure the juice.
Make the jelly
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.
Pour the finished jelly 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
- Provide the juice that gives the jelly its flavour and natural pectin for setting.
- Sugar
- Sweetens the jelly and helps it set by binding water and pectin.
The step that matters
Boil rapidly until done. Jelly sets only when boiled hot enough for pectin and sugar to form a gel. Undercooking leaves it runny, while overcooking can make it stiff. Testing a small amount on a cold plate helps judge when it is ready.
“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.
More grape jelly recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.