Put the washed bunches of grapes into the pan and just cover with water, holding the fruit down with your hand. Simmer then gently until they are soft, about 20 minutes. Strain off the juice using a nylon muslin bag. Measure the liquid: for every 1 pt liquid, allow 1 lb sugar. Return the juice to the pan, bring to the boil, add the sugar and boil until setting point is reached. Ladle into jars, allow to cool and wax seal. This jelly can be flavoured with a small piece of cinnamon or a clove added to each pot.
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|Serving Size: 1 Serving (2056g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 64 (4%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||10 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 40.8mg||1 %|
|Potassium 3898.9mg||103 %|
|Total Carbohydrate 365.1g||107 %|
|Dietary Fiber 18.4g||73 %|
|Sugars, other 346.7g|
|Protein 12.9g||18 %|
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Calories per serving: 1426
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