This project is based on recipe 108 of Aqrabadhin of al-Kindi, from Martin Levey’s translation. It is my second attempt at making this jelly: the first was with white grapes, which did not set fully. This attempt was with black grapes, which contained more natural pectin and set into a jelly better. This was intended to be entered into the Ice Dragon 2020 Pent, but that did not happen. One jar of this jelly has survived in my fridge, since the canceled event. It is still fragrant and tasty: While typing this up, I had some of the jelly on an English muffin with peanut butter. Crunchy, of course.