Wild Grape Jelly
| Wild Grapes, | 1 quart |
| Sugar | |
| Water, | 2 tablespoons |
The wild grapes Adelaide poured into the colander, dipped it up and down several times in cold water and stood it to drain. Next, she picked them over carefully, pinched each grape to break the skin, and dropped them into the saucepan containing two tablespoons of cold water.
Placing the saucepan over the fire, she let the grapes simmer until soft, stirring occasionally to prevent burning, then poured them into the jelly bag to drip over night.
In the morning she measured the juice and an equal amount of sugar. The saucepan containing the juice she placed over the fire that the juice might boil rapidly for twenty minutes, and the sugar was put in an earthenware dish and stood at the back of the range to heat through, but not brown.
The small glasses were all sterilized, and as soon as the juice had boiled the necessary time, Adelaide added the sugar gradually and stirred with the wooden spoon until it was all dissolved.
Adelaide tended the juice and sugar carefully until it reached the "jelly point," then, skimming quickly, she poured the jelly into a pitcher, and from there into the small glasses. Next she stood them in a sunny window, and when the jelly was cold the glasses were wiped around the tops and on the outsides with a damp cloth. Melting the paraffin she poured it over the jelly and shook it gently from side to side to exclude all air. The labels were pasted on finally, and the jelly was stored away in the preserve closet.