Ingredients
- a pound of white sugar
Directions
1
Wash and pick the grapes from the stems just before they are ripe ; put them over the fire in porcelain-lined kettle, with a little water, to keep them from burning, and stew a few moments, then mash gently with a silver spoon ; strain, and to every pint of juice allow a pound of white sugar; put the juice back on the fire and boil for twenty minutes ; pour in sugar — lump or granulated — and stir constantly until all is dis- solved ; then, without any more boiling, fill the jelly glasses.
2
JAMii AND JELLIES. 517
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
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