Grape Jelly

From Cassell's dictionary of cookery, with numerous engravings and full-page coloured plates (1880).

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A historical recipe

Cassell's dictionary of cookery, with numerous engravings and full-page coloured plates, by University of Leeds. Library (1880).

Known as a British recipe, with similar versions prepared across other nations.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 6 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

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 dissslved, and boil a quarter of an hour longer.
Put the jelly into jars, and cover with oiled or branched paper, and afterwards with gummed paper.
Probable cost of grapes, when plentiful, lOd.
or Is.
per pound.
A quart of grapes should yield about one pint of juice.
Grape Water lee.
— Rub the yellow part of the rind of an orange on a large lump of sugar.
Dissolve it in half a pint of water, and add the juice of four lemons, one pint of clarified sugar, two glasses of grape syrup, and one glass of sherry.
When thoroughly mixed, strain and freeze.
Sufficient for one quart.
Time to freeze, about twenty-five minutes.
Probable cost, Is., exclusive of the sherry.