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Grape Jelly
Remove stems from grapes. Mash; boil twenty minutes; strain, but do not squeeze; proceed as for Currant Jelly. Half ripe and half green grapes make the best jelly.
The chocolate house's complete cookbook, c.1907 — from the value of food to the body through chafing-dish delicacies.
Home › Preserving › Grape Jelly
Remove stems from grapes. Mash; boil twenty minutes; strain, but do not squeeze; proceed as for Currant Jelly. Half ripe and half green grapes make the best jelly.