| 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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