This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This grape jelly recipe from Mrs. M. Bright is a “must” for this time of year. It tastes like fresh grapes. Be sure to use the exact amounts called for or cooking time will be wrong.

GRAPE JELLY.

Wash and stem grapes and dry well. Mash and cook the grapes a few minutes till soft and seeds are free. Strain through a jelly bag.

Measure seven cups of juice and cook exactly 21 minutes, no more, no less. Pour hot juice over seven cups sugar. Stir and stir until all sugar is dissolved. Pour into glasses, let stand till it jells and cover with paraffin. (It might take 24 to 36 hours to jell, depending on the humidity).