Grape Jelly.
A Garden Corner.
Put fruit in preserving pan and mash well. Heat it slowly until the juice is well drawn out. Then put a piece of butter-muslin or cheese-cloth over a bowl and pour the fruit on to it. Let the juice drip through without pressure. Measure juice, and allow equal measure of sugar. Boil the juice for fifteen minutes. Skim and strain again. Then add sugar, and boil until the surface looks wrinkled and the liquid jells. Skim and pour into jars.
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https://paperspast.natlib.govt.nz/newspapers/TS19340416.2.154.10
Bibliographic details
Star (Christchurch), Volume LXVI, Issue 20281, 16 April 1934, Page 9
Word Count
85Grape Jelly. Star (Christchurch), Volume LXVI, Issue 20281, 16 April 1934, Page 9
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