Using about 1/4 firm ripe and 3/4 fully ripe grapes, sort, wash and remove stems. Place grapes in a large deep saucepan; crush with a potato masher and add water. Cover and bring to boil over high heat. Reduce heat and simmer 10 minutes. Pour fruit into jelly bag over a saucepan or in a cheese-cloth lined colander set in a large saucepan; allow to drain. Avoid squeezing bag. Measure 4 cups juice into a kettle; add sugar and stir well. Boil until mixture forms sheets from spoon. Remove pan from heat; quickly skim off foam and pour immediately into sterilized jelly glasses. Seal with 1/8 inch melted paraffin. Yeild: 4 cups jelly.

Mrs David Henderson (Grace)

Marvell, Ar

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, Ar 72366, Isbn 0-918544-14-9, downloaded from Glen's Mm Recipe Archive,