Prepare jelly jars and rings by either sterilizing ... and cover with hot water to keep them hot until ready to fill. Mix together 1/4 cup sugar, lemon juice, and contents of pectin package.

Port or Wine Jelly seems to have been quite a favourite during the 1930s. I found it on several menus from this period. Port Wine Jelly was served as the alternative to Soufflé Rothschild at ...