Grape Jelly

Rate this recipe

Preparation info

    • Difficulty


Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About


An acid grape is best for this jelly. The sweet, ripe grapes contain too much sugar. Half-ripe fruit, or equal portions of nearly ripe and green grapes, will also be found satisfactory. Wild grapes make delicious jelly.

Grapes should be picked over, washed and stems removed before putting into preserving kettle. Heat to the boiling point and cook until the seeds are free, about 30 minutes. Pour into jelly bag to drip. Take equal measures of sugar and juice and boil until it jells. Skim and pour into sterilized glasses. Keep in cool, dry place.