Grape Jelly
Ingredients
Directions
Prepare 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 juice through a colander, then through a flannel jelly bag, keeping it hot.
Make the jelly
Measure the juice and add 1 pound of loaf sugar for every pint of juice.
Boil the mixture rapidly for at least 30 minutes.
Test a small amount; if it seems done, remove 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
- Provide the juice and natural pectin that gives the jelly its structure and set.
- Loaf sugar
- Sweetens the jelly and helps it set by binding water and pectin together.
The step that matters
Rapid boil after adding sugar. Sugar must dissolve fully and the mixture must reach a hard, rapid boil so pectin and acid can form a gel. A gentle simmer leaves the jelly runny, while overcooking can make it stiff or sugary.
“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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