GRAPE JELLY.
Take 3lb. of green grapes, wash thorn if necessary, and place them in a' pan with ono pint' of water. Boil them to a rnasli, strain off the juice through a cheese-cloth. (Should a very clear juice bo required, allow the juice to repose for 24 hours and filler the clear part of it through a jellyhag.) Measure the juice and to each pint add lib. of sugar. Boil for about ten minutes, stirring all the while until ,i little of the juice dropped on a cold plate forms jolly, when if. can be poured into warm jars.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20481, 5 February 1930, Page 17
Word Count
100GRAPE JELLY. New Zealand Herald, Volume LXVII, Issue 20481, 5 February 1930, Page 17
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