4 1/2 lb Grapes
Sugar

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.