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| Wild Grape Jelly
1/3 cup of water
1 quart of wild grapes
4 cups of sugar
one 6 ounce bottle of liquid pectin
Add water to cleaned grapes (half of them under-ripe), crush and simmer for about 15 minutes. Strain through a cheesecloth or jelly bag. Let the juice sit overnight in a crock or bowl to settle out crystals.
For each 4 cups of juice, add 4 cups of sugar and follow the instructions on a liquid pectin bottle or boil the jelly until the juice first drips off the spoon, then comes off in sheets (the "jelly test"), at which point the jelly is done.
This recipe yields 6 cups.
Comments: The skin of wild grapes is too tough and the seeds are too large to make jam, but the grapes work well for jelly.
Source:
"Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/"
S(Formatted for MC6):
"07-14-2001 by Joe Comiskey - jcomiskey@krypto.net"
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Dips & Sauces Cookbooks
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