Canning
October Jelly
Ingredients
- 1 peck grapes
- 1 quart vinegar
- 4 medium sized sour apples
- 4 tablespoons whole cloves
- 1/4 cup stick cinnamon
- Brown sugar
Instructions
- Wash grapes, remove stems, and crush. Put them into an agate or aluminum kettle with all the ingredients except sugar. Simmer until the fruits are soft, then strain through a jelly bag. Measure the juice and measure an equal amount of sugar. Cook juice twenty minutes, add sugar and boil until a little dropped on a cold plate will jelly.