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Two-Step Grape Jelly
Preparation info
- Makes about
4 pints
- Difficulty
Easy
Appears in
Published 1972
Make it this way and you’ll not find crystals in the amethyst
Ingredients
3½ lbs ½ c
Method
- Select ¼ underripe and ¾ ripe grapes. Wash and remove stems. Place in kettle, crush, add water, cover and bring quickly to a boil over high heat.
- Lower heat and simmer 10 minutes. Let juice drip through jelly bag.
- Cover juice and let stand in a cool place overnight. Strain through two thicknesses of damp cheesecloth to remove crystals.