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.
