Grape Jelly
Ingredients
Directions
Extract the juice
Mash the berries to remove the skins.
Pour the mashed berries into a preserving 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.
Add sugar and set
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 little to see if it's done, then 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
- Supply the juice and flavour that becomes the finished jelly.
- Loaf sugar
- Sweetens the juice and, when boiled down, helps it set into a firm jelly.
The step that matters
Boil rapidly for at least 30 minutes. Boiling drives off water so the sugar and the fruit's natural pectin concentrate enough to set. Under-boiled juice stays a runny syrup, while over-boiling can darken and toughen the jelly.
“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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