Grape Fruit Jelly
From Fruit recipes, 1907
Serves 2
This should jell within ten minutes.
Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 98. The excerpt below is the record exactly as published.
GRAPE FRUIT JELLY Proceed as for marmalade until fruit is soft and trans- lucent, then strain off the juice; heat it again to boiling point; boil down for five minutes or until thick, then add hot sugar, a pint and a half to each pint of juice
Cook this with the app: pantry check, scaling, and the assistant.