Grape Jelly Recipe

MRS. GEORGE ELLIOTT.



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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