Jelly Making and Recipe Posts

Below are links to previously posted tidbits on Jelly making and recipes. As I was putting this list together I noticed I didn't have the common grape jelly so below you'll find a few additional recipes for grape jelly. Enjoy!

Jelly Making 1837 Part 1

Jelly Making 1837 Part 2

Different Preserves

Preserves

Preserving Cherries

Fig Recipes


GRAPE JELLY.
Take grapes before they are fully ripe and boil them gently with a very little water; then strain and proceed as with currant jelly. Wild grapes will not make as firm a jelly as cultivated ones.
Source: Dr. Clark's Recipe Book ©1895

GREEN GRAPE JELLY.
Grapes half-ripe are nicer for jelly than when fully ripe. Stem them; put them over the fire with a very little water, Ripe Grapa. JELLY. Peach.
just enough to keep them from burning. Let cook, and mash with a silver spoon until the juice is pretty well extracted. Then strain, and to every pint allow about | pound sugar. Boil 20 minutes. In the meantime have the sugar heating. Then pour over the hot sugar. Stir well, and fill your glasses.
RIPE GRAPE JELLY.
Mrs. H. M. Ball, Normal, 111.
Pick the grapes from the stems; wash; to 2 quarts grapes add about £ cup water. Cover closely in a preserving-kettle, and boil for 5 minutes; then pour into a jelly-bag, and squeeze out the juice. To each pint of juice add 1 pound crushed or granulated sugar. Boil 15 minutes. Skim well. Fill your glasses while the jelly is hot, and tie them over with paper which should be previously saturated with unbeaten white of egg.
Ripe Grape Jelly.
Mrs. E. K. Owens, Minerva, Ky.
Take grapes fully ripe. Remove the skins first. Then heat till scalding hot. Then strain, and to 2 measures of juice put 3 of sugar. Boil, and it will jelly in about 5 minutes. Let stand in glasses 3 days before tying up.
Source: Mrs. Owens Cook Book ©1884