The Concord is the best all-round grape for jelly, although the Catawba grape makes a delicious jelly.
Make your jelly as soon as possible after the grapes are sent home from the market.
Weigh the grapes on the stems and for every pound of grapes thus weighed allow three-quarters of a pound of the best quality of granulated sugar.
After weighing the grapes, place them in a big tub or receptacle of some kind nearly filled with cold water.
Let them remain ten minutes, then lift them out with both hands and put them in a preserving kettle over a very low fire.
Do not add any water. With a masher press the grapes so the juice comes out, and cook the grapes until they are rather soft, pressing them frequently with the masher.
When they have cooked until the skins are all broken, pour them, juice and all; in a small-holed colander set in a big bowl, and press pulp and juice through, picking out the stems as they come to the surface.
When pulp and juice are pressed out, pour them into a cheese-cloth bag.
Hang the bag over the preserving kettle and let the juice drip all night.
In the morning put the kettle over the fire and let the grape juice boil gently for a half hour, skimming it frequently.
While the juice is cooking put the sugar in pans in a moderate oven and let heat.
As soon as the juice is skimmed clear stir in the hot sugar, and as soon as it is dissolved pour the jelly in the glasses, first standing them in warm water.
Place glasses after filling them in a cool dry place till jelly is well set, then pour a film of melted paraffin over the top and put on the covers. Label.
Foto en resep deur Marietjie van der Merwe
ek het druiwe geweeg en selfde hoeveelheid suiker gegooi met so 1 teel suurlemoen sap. Druiwe en suiker vir paar ure in pot gelos en toe als met hande stukkend gedruk en gekook. Halfpad deur het ek geproe en toe was dit nog te suur, ek ht toe nog 1kg suiker bygesit. Dan toets jy maar van tyd tot tyd om te sien wanneer dit nie meer loperig is nie. Op die einde het ek dit deur n sidf gesit en net jellie gebottel.