Catholic Recipe: Spiced Grape Jelly
Traditionally on the Feast of the Transfiguration, the Pope presses a bunch of ripe grapes into the chalice at Mass or uses new wine. Also in Rome raisins are blessed on the Feast of the Transfiguration, and the Greek and Russian Churches too conduct a special ceremony for blessing grapes and other fruits. Since the grape is given so much prominence on this feast, seems appropriate for the grape jelly recipe.
Wash, remove from stems, and drain the grapes. Put half of them in a preserving kettle, add the vinegar, cinnamon, and cloves and then the rest of the grapes. Cook gently for about fifteen minutes or until soft. Strain through a jelly bag without pressing so that the juice remains clear. Take 1 cup of sugar for each cup of juice, boil to the proper consistency for jelly, pour into hot glasses and cover with 1/2 inch of paraffin.Recipe Source: Feast Day Cookbook by Katherine Burton and Helmut Ripperger, David McKay Company, Inc., New York, 1951