green grapes
warmed sugar
warmed sugar
method
1. Use the small, green, unripe grapes thinned from the bunches (they are usually about the size of a pea).
2. Put the grapes in a preserving pan with water to cover and simmer until pulpy.
3. Strain through a jelly bag, then measure the liquid: to each 600 ml (1 pint) add 450 g (l lb) sugar.
4. Stir to dissolve the sugar, then boil until setting point is reached.
5. Pot as usual.
6. Note: The jelly will be red in colour.
2. Put the grapes in a preserving pan with water to cover and simmer until pulpy.
3. Strain through a jelly bag, then measure the liquid: to each 600 ml (1 pint) add 450 g (l lb) sugar.
4. Stir to dissolve the sugar, then boil until setting point is reached.
5. Pot as usual.
6. Note: The jelly will be red in colour.
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