My Pet Recipes, Tried and True / Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

by Various

GRAPE JELLY.

MRS. GEORGE ELLIOTT.

Mash the grapes in a preserving pan, put them over the fire and cook until thoroughly done. Strain through a jelly bag and to each pint of juice allow one pound of sugar. Boil the juice rapidly for ten minutes, add the sugar made hot in the pan in the oven, and boil rapidly three minutes more. Excellent.