Grape Jam
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 430. The excerpt below is the record exactly as published.
GRAPE JAM. Boil ripe grapes to a soft pulp (about one hour and a half will do) and strain through a sieve ; weigh them and to every pound of fruit allow three-quarters of a pound of sugar
Cook this with the app: pantry check, scaling, and the assistant.