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Black Grape Jelly
Black Grape Jelly:
1 2/5 kg grapes, black 1/2 kg sugar (caster) In a large saucepan, place grapes. Add just enough water to cover fruit and simmer until fruit is very soft. Using a wooden spoon, crush grapes to release juice. Strain through a jelly bag. Measure liquid. Measure 450gm sugar for each 600ml juice. In a large saucepan, cook juice over low heat. Add sugar and stir until dissolved. Increase heat; boil rapidly until jelly reaches 105C. Remove from heat. Remove scum. Cool for 5 minutes. Ladle into hot jars and seal. Makes 3/4 litre. Keeps for 3-4 months. Note: Ensure storage jars are well sterilised. http://groups.msn.com/MagicRecipes -- Rec.food.recipes is moderated by Patricia Hill at . Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/ |
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