| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jelly | 6 | Servings | ||
INGREDIENTS
| 3 1/2 | c | Concord grapes |
| 1/2 | c | Water |
| 3 | c | Sugar |
INSTRUCTIONS
Using about 1/4 firm ripe and 3/4 fully ripe grapes, sort, wash and remove stems. Place grapes in a large deep saucepan; crush with a potato masher and add water. Cover and bring to boil over high heat. Reduce heat and simmer 10 minutes. Pour fruit into jelly bag over a saucepan or in a cheese-cloth lined colander set in a large saucepan; allow to drain. Avoid squeezing bag. Measure 4 cups juice into a kettle; add sugar and stir well. Boil until mixture forms sheets from spoon. Remove pan from heat; quickly skim off foam and pour immediately into sterilized jelly glasses. Seal with 1/8 inch melted paraffin. Yeild: 4 cups jelly. MRS DAVID HENDERSON (GRACE) MARVELL, AR From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 387
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 1.6mg
Potassium: 2.2mg
Carbohydrates: 100g
Fiber: 0g
Sugar: 99.8g
Protein: 0g