Venison Jelly

Preparation info

  • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 1 peck wild grapes.
  • 1 quart vinegar.
  • Whole cloves, ยผ cup
  • Stick cinnamon, ยผ cup
  • 6 pounds sugar.


Put first four ingredients into a preserving kettle, heat slowly to the boiling point, and cook until grapes are soft. Strain through a double thickness of cheese cloth or a jelly bag, and boil liquid twenty minutes; then add sugar heated, and boil five minutes. Turn into glasses.