The next morning she measured the juice, and to each cup she measured three-fourths of a cup of sugar. The sugar she placed in an earthenware dish and stood on the back of the range to heat through but not burn.
The juice she let boil rapidly twenty minutes, added the heated sugar gradually, and stirred with the wooden spoon until all was dissolved. After the juice and sugar had boiled to the "jelly point" Adelaide skimmed it carefully, poured quickly into a pitcher and then into the sterilized small glasses.
Mother liked to have all of her jelly stand in the sun if possible, so Adelaide stood the glasses in a sunny window.
When the jelly was cold she wiped the tops and outsides of each glass carefully with a damp cloth, poured melted paraffin over the jelly (shaking it gently from side to side to exclude all air), pasted on the labels and stored the jelly away in the preserve closet.
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.