Grape Jelly

Grape Jelly.


    3 lb (1.4kg) ripe Black Grapes
    1⁄4 Pint (150ml) Water
    Juice of 1 Lemon
    3 1⁄4 lb (1.5kg) Sugar
    1⁄2 Bottle Certo


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  • Use only fully ripe fruit. To prepare juice, stem the fruit and crush thoroughly.
  • Add 1⁄4 pint water, bring to the boil, cover and simmer for 10 minutes.
  • Place the fruit in a jelly cloth or bag and squeeze out the juice.
  • Measure 2 pints (1130ml) of the juice, add the lemon juice and sugar, and mix well.
  • Heat slowly until the sugar is dissolved, stirring constantly.
  • Bring to a full rolling boil and boil quickly, and add the Certo at once. Boil for 1 minute.
  • Skim, pot and cover in the usual way.



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