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(Jellies) - (The International Jewish Cook Book)

The Concord is the best all-round grape for jelly, although the Catawba
grape makes a delicious jelly. Make your jelly as soon as possible after
the grapes are sent home from the market. Weigh the grapes on the stems
and for every pound of grapes thus weighed allow three-quarters of a
pound of the best quality of granulated sugar.
After weighing the grapes, place them in a big tub or receptacle of some
kind nearly filled with cold water. Let them remain ten minutes, then
lift them out with both hands and put them in a preserving kettle over a
very low fire. Do not add any water. With a masher press the grapes so
the juice comes out, and cook the grapes until they are rather soft,
pressing them frequently with the masher. When they have cooked until
the skins are all broken, pour them, juice and all; in a small-holed
colander set in a big bowl, and press pulp and juice through, picking
out the stems as they come to the surface.
When pulp and juice are pressed out, pour them into a cheese-cloth bag.
Hang the bag over the preserving kettle and let the juice drip all
night. In the morning put the kettle over the fire and let the grape
juice boil gently for a half hour, skimming it frequently.
While the juice is cooking put the sugar in pans in a moderate oven and
let heat. As soon as the juice is skimmed clear stir in the hot sugar,
and as soon as it is dissolved pour the jelly in the glasses, first
standing them in warm water. Place glasses after filling them in a cool
dry place till jelly is well set, then pour a film of melted paraffin
over the top and put on the covers. Label.

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Cut the gooseberries in half, (they must be green) and put them in
a jar closely covered. Set the jar in an oven, or pot filled with
boiling water. Keep the water boiling round the jar till the
gooseberries are soft, take them out, mash them with a spoon, and
put them into a jelly bag to drain. When all the juice is squeezed
out, measure it, and to a pint of juice, allow a pound of
loaf-sugar. Put the juice and sugar into the preserving kettle,
and boil them twenty minutes, skimming carefully. Put the jelly
warm into your glasses. Tie them up with brandy paper.
Cranberry jelly is made in the same manner.

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Grape Jelly


Mash the grapes in a preserving pan, put them over the fire and cook

until thoroughly done. Strain through a jelly bag and to each pint of

juice allow one pound of sugar. Boil the juice rapidly for ten minutes,

add the sugar made hot in the pan in the oven, and boil rapidly three

minutes more. Excellent.

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Grape Jelly

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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Grape Jelly

Dissolve one ounce of gelatine, (cost eight cents,) in

half a pint of cold water. Break one pound and a half of grapes, (cost

ten cents,) in an earthen bowl with a wooden spoon; strain the juice

without pressing the grapes, through clean muslin, three times; put the

juice into a preserve kettle with half a pound of loaf sugar, (cost

eight cents,) and the dissolved isinglass, and boil it ten minutes; rub

a jelly mold with pure salad oil; add two tablespoonfuls of brandy,

(cost three cents,) to the jelly; pour it into the mould, and cool until

the jelly sets firm. The above ingredients will make about a pint and a

half of jelly, and will usually cost about twenty-five cents, for the

above estimate is rather more than the average cost.

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Grape Jelly

Pick grapes from the stem, wash, crush, and boil twenty minutes. Then

put in jelly-bag to drip overnight, but do not squeeze. Next day measure

juice, boil ten minutes, add an equal amount of sugar that has been

warming, boil three minutes, or until a drop jellies on a cold dish,

then turn into glasses.

About half as much juice as drips will be left in the bag, and it can

afterward be squeezed out and boiled separately, (for it will be

cloudy), or the entire contents of the jelly-bag can be put through the

colander, sweetened and spiced to taste, and cooked until of the desired

thickness. This makes a nice marmalade.

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