| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Canadian |
Jams, Jellies & s |
1 |
Servings |
INGREDIENTS
| 1 |
pk |
Powdered fruit pectin |
| 2 |
c |
Lukewarm water |
| 1 |
cn |
(6-oz) frozen grape juice cocentrate, thawed, but cold |
| 3 1/4 |
c |
Sugar |
INSTRUCTIONS
Pour the lukewarm water into a large bowl and add the powdered fruit pectin
gradually, stirring constantly. Sitr until it is completely dissolved, then
let stand for 45 minutes, giving it an occasional gentle stir. Pour the
undiluted grape juice concentrate into a bowl. Add 1 1/2 cups of the sugar.
Mix thoroughly and stir until the sugar is partially dissolved.
Add the remaining 1 3/4 cups of sugar to the pectin and stir until the
sugar is dissolved. Add the juice mixture to the pectin and stir until its
sugar is completely dissolved.
Pour into containers and cover with lids. Let stand on the kitchen counter
for about 24 hours, or until set, then refrigerate. Makes 5-6 jelly
glasses.
NOTES : This uncooked jelly is made with Concord grape canned juice. Serve
it with chicken or roast pork.
Recipe by: The Canadiana Cookbook/Mme Jehane Benoit/1970 Posted to TNT -
Prodigy's Recipe Exchange Newsletter by Bill & Leilani Devries
<devriesb@cyberbeach.net> on Aug 26, 1997
A Message from our Provider:
“Actions DO speak louder than words. Do Jesus’?”