Copyright © 2014 The FOURnet Information Network. All rights reserved.

MUSTANG GRAPE JELLY/JAM 
About 3 1/2 pounds of mustang grapes (this can vary). Cover the grapes with water, using a large pot. Boil until the skins of the grapes crack. Mash grapes in a colander and save the juice. Puree the grapes for jam; strain for jelly. Mix 1/2 mustang juice and 1/2 Welch's unsweetened grape juice, or you can use all mustang juice. Follow directions in Sure-Jell box.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood