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Grape Jelly

Pick some purple grapes, put them into a saucepan, and bruise them gently until the juice flows freely from them. Strain, without squeezing them, two or three times through thick muslin, and, when clear, boil the juice rapidly for twenty minutes. Add a pound of loaf sugar to each pound of juice, stir it until dissolved, and boil till a little put on a plate will set. Put the jelly into jars, and cover with oiled or brandied paper, and afterwards with gummed paper. Probable cost of grapes, when plentiful, 10d. or 1s. per pound. A quart of grapes should yield about one pint of juice.