Wine Jelly is a very useful addition to any store cupboard and it is delicious served with cold roast meats, especially veal and pork. Either preserving or granulated sugar may be used.
3 lb. green ripe grapes, crushed
10 fl. oz. dry white wine
1 ½ lb. cooking apples, sliced
1 lemon, thinly sliced
6 cardamom seeds sugar
6 fl. oz. brandy
Scald a large piece of cheesecloth or jelly bag and hang it on a frame, or tie the ends to the legs of an upturned chair or stool. Place a large bowl underneath.
Place the grapes and wine in a preserving pan or large saucepan. Bring to the boil over high heat. Reduce the heat to low and simmer the fruit for 20 to 30 minutes or until it is soft and pulpy. Add the apples, lemon and cardamom and continue to simmer for 20 to 30 minutes or until the apples are pulpy.
Pour the contents of the pan into the bag or cloth and allow the juice to drip through the cheesecloth or bag for at least
12 hours or overnight. Do not squeeze the bag or hurry the process as this will cloud the jelly. When the juice has completely drained through, discard the pulp remaining in the cheesecloth or bag. Rinse out the preserving pan or saucepan.
Measure the juice and pour it into the preserving pan or saucepan. Add 1 pound of sugar to every 1 pint of juice. Place the pan over low heat and stir until the sugar has dissolved. Increase the heat to high and bring the mixture to the boil.
Boil briskly, without stirring, for about 10 minutes or until the jelly has reached setting point.
To test for setting point, remove the pan from the heat and spoon a little of the jelly on to a cold saucer. If the surface sets and wrinkles when pushed with your finger, the jelly has set. If setting point has not been reached, return the pan to the heat and continue boiling, testing every few minutes. Remove the pan from the heat. Skim off and discard the foam from the surface of the jelly with a metal spoon.
Ladle the jelly into hot, clean, dry jam jars, leaving a ½ inch space at the top of each jar. Wipe the jars clean with a damp cloth. Cover them with jam covers and secure with rubber bands. Label the jars and store them in a cool, dark, dry place.