"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
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.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.