| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 3 |
c |
Grape juice |
| 1 |
ts |
Durkee's cinnamon |
| 1/4 |
ts |
Durkee's Mace |
| 1/8 |
ts |
Durkee's Cloves |
| 1/8 |
ts |
Durkee's Ginger |
| 1 |
pk |
Powdered pectin |
| 4 |
c |
Sugar |
INSTRUCTIONS
Here is my contribution. This looks great it is from the book A Century Of
Progress In Cooking by Grace Viall Gray Published in 1934
Measure the fuit juice into a 6 quart kettle. Add spices, then powered
pectin gradually. Stir until entirely dissolved. Put on a hot fire and
bring quickly to a vigorous boil. Take from fire Add sugar gradually. Stir
until sugar is completely dissolved. Return to fire and boil hard for a few
minutes. When jelly sheets from spoon, take at once from fire. Skim. Pour
into clean glasses. Paraffin. Cool, cover and store in a cool dry Place.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Oldebutgd@aol.com
on Aug 18, 1997
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