Grape Jelly

Preparation info

  • Difficulty

    Medium

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Grapes should be picked over, washed, and stems removed before putting into a preserving kettle. Heat to boiling point, mash, and boil thirty minutes; then proceed as for Currant Jelly. Wild grapes make the best jelly.