"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
This recipe for GRAPE JELLY, by Karen Collier, is from Collier Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
6-1/2 c sugar 1 bottle liquid pectin 2-1/2 c water 3 - 6 oz cans frozen concentrate grape juice
Stir the sugar into the water. Place on high heat and, stirring constantly, bring quickly to a full rolling boil that cannot be stirred down. Boil hard for one minute. Remove from heat. Stir in the pectin. Add thawed concentrated grape juice and mix well. Pour immediately into hot containers and seal. Makes about 12 - 6 oz glasses.
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