Spiced grape jelly
1 Servings
Ingredients
| Quantity | 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 |
Directions
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