Grape Jelly
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 1 ingredient
Cook safely
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.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- The chief art in making jelly is to boil it continuously, slowly and gently.
- It will not harden well if the boiling stops, even for a few moments.
- To preserve the true color and flavor of fruit in jellies or jams, boil well before adding the sugar;
- in this way the water contained in all fruit juices is evaporated.
- Heat the sugar before adding it.
- In making grape jelly, pick the grapes from their stems, wash them, put them over the fire in a vessel containing a little water, to keep them from burning.
- Stew a few moments;
- mash gently with a silver spoon, strain, and to every pint of juice, allow one pound of white sugar.
- After the juice comes to the boiling point, boil twenty minutes, pour it over the heated sugar, and stir constantly till all is dissolved.
- Then fill the jelly glasses.--J.
- I.
- M.
Plating
Cookware for this recipe
-
Saucepan
-
Wooden spoon
-
Sieve