Spiced grape jelly

Yield: 1 Servings

Measure Ingredient
3 cups Grape juice
1 teaspoon Durkee's cinnamon
¼ teaspoon Durkee's Mace
⅛ teaspoon Durkee's Cloves
⅛ teaspoon Durkee's Ginger
1 pack Powdered pectin
4 cups Sugar

Here is my contribution. This looks great it is from the book A Century Of Progress In Cooking by Grace Viall Gray Published in 1934 Measure the fuit juice into a 6 quart kettle. Add spices, then powered pectin gradually. Stir until entirely dissolved. Put on a hot fire and bring quickly to a vigorous boil. Take from fire Add sugar gradually. Stir until sugar is completely dissolved. Return to fire and boil hard for a few minutes. When jelly sheets from spoon, take at once from fire. Skim. Pour into clean glasses. Paraffin. Cool, cover and store in a cool dry Place.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by Oldebutgd@...

on Aug 18, 1997

Similar recipes