Ingredients
- a pint of juice to a pound of sugar
- a pound of sugar
- a pound of loaf-sugar to a pint of juice
- a pint of juice
- a pound of loaf-sugar
Directions
Pick the grapes from the stems, wash and drain them. Mash them with a spoon. Put them in the preserving kettle, and cover them closely with a large plate. Boil them ten minutes. Then pour them into your jelly bag, and squeeze out the juice.
Allow a pint of juice to a pound of sugar. Put the sugar and juice into your kettle, and boil them twenty minutes, skimming them well.
Fill your glasses while the jelly is warm, and tie them up with brandy papers.
PEACH JELLY
Wipe the wool off your peaches, (which should be free-stones and not too ripe) and cut them in quarters, Crack the stones, and break the kernels small.
Put the peaches and the kernels into a covered jar, set them in boiling water, and let them boil till they are soft.
Strain them through a jelly-bag, till all the juice is squeezed out. Allow a pound of loaf-sugar to a pint of juice. Put the sugar and juice into a preserving kettle, and boil them twenty minutes, skimming carefully.
Put the jelly warm into your glasses, and when cold, tie them up with brandy paper.
Plum, and green-gage jelly may be made in the same manner, with the kernels, which greatly improve the flavour.
PRESERVED QUINCES
Pare and core your quinces, carefully taking out the parts that are knotty and defective. Cut them into quarters, or into round slices. Put them into a preserving kettle and cover them with the parings and a very little water. Lay a large plate over them to keep in the steam, and boil them till they are tender.
Take out the quinces, and strain the liquor through a bag. To every pint of liquor, allow a pound of loaf-sugar. Boil the juice and sugar together, about ten minutes, skimming it well. Then put in the quinces, and boil them gently twenty minutes. When the sugar seems to have completely penetrated them, take them out, put them in a glass jar, and pour the juice over them warm. Tie them up, when cold, with brandy paper.
In preserving fruit that is boiled first without the sugar, it is generally better (after the first boiling) to let it stand till next day before you put the sugar to it.