October Jelly (Spiced Grape Jelly)


1 peck grapes
1 quart vinegar
3 medium sour apples
4 tablespoons whole cloves
1/4 cup stick cinnamon
brown sugar


Wash the grapes and remove the stems. Crush. Pour them into an agate kettle. Put all the ingredients but the sugar in with the grapes. Simmer until the fruits are soft. Strain through a flannel jelly bag. Measure the juice and measure an equal amount of sugar. Cook juice for 20 minutes and then add sugar and boil until a little dropped on a cold plate will jell.

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