Recipes > Sauces & Spreads > Jellies > Venison Jelly

Venison Jelly


  • 1 peck wild grapes
  • 1 quart vinegar
  • 1/4 cup whole cloves
  • 1/4 cup 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.


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The Boston Cooking-School Cook Book (1896).

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