Reference > Farmer's Cookbook > JELLIES, JAMS, AND MARMALADES > Venison Jelly
  Green Grape Jelly Damson Jelly  

Venison Jelly

1 peck wild grapes
Whole cloves
1/4 cup each
1 quart vinegar
Stick cinnamon
6 pounds sugar

Put first four ingredients into a preserving kettle, heat slowly to the boiling-point, and cook until grapes are soft. Strain through a double thickness of cheese-cloth or a jelly bag, and boil liquid twenty minutes; then add sugar heated, and boil five minutes. Turn into glasses.

  Green Grape Jelly Damson Jelly  

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