Grape Jam
From The new home cook book, 1896
Serves 2
Delicious jam worth the trouble.
Presented as published in 1896. 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 The new home cook book (1896), page 107. The excerpt below is the record exactly as published.
GRAPE JAM. Mrs. S. W. Cheever, Ottawa, 111. Take your grapes, separate the skin from the pulp, keeping them in separate dishes, put the pulps in your preserving kettle with a teacup of water ; when thor- oughly heated, run them through a colander to separate the seeds ; then put your skins with them and weigh ; to each pound of fruit, put three- fourths of a pound of sugar; add merely water enough to keep from burning; cook slowly three-fourths of an hour. This is a delicious jam, and worth the trouble. BLACKBEREY JAM. M. A. T. To each pound of fruit add three-fourths of a pound of sug?r
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Cook this with the app: pantry check, scaling, and the assistant.