Grape Jelly Recipe

Wild grapes make the best jelly, though the other kind are more

frequently used. Pick them over, wash and remove stems, put into kettle,

heat to boiling point, mash and boil thirty minutes, strain through

coarse strainer, then allow juice to drip through a double thickness of

cheese-cloth. Measure and boil for five minutes, add equal quantity of

heated sugar, boil three minutes, skim and pour into glasses. Stand in

sunny window twenty-four hours, cover and keep in cool, dry place.

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