14 SEPTEMBER 1918, Page 11

GRAPE JELLY. Cry THE EDITOR OF THE " SPECTATOR.") SIR,—I

notice A letter signed "6. B." in the Spectator of August 31st asking for a receipt for grape jam. We have a vine on our

rottage wall, and I always make jelly of the grapes every year. I Put grapes in earthen jar and stand in saucepan of water. Boil until all juice is out of grapes. Strain off, and add half a pound of sugar to one pint of juice. Boil gently for about six hours to reduce quantity to about half. Then try if it jellies by putting a little on a plate. If three-quarters of a pound of sugar is used to a pint the jelly need not be boiled so long, but it will be very sweet.