Grape Jam

Ingredients

• a large basketful of grapes
• 1½ small cups of vinegar
• 1½ pints of sugar

Method

1. 1

   Wash the grapes; take them off the stems one by one as though you meant to eat them, but press them between your fingers and put the skins in one dish and the pulp in another.

2. 2

   When you have finished, heat the pulp and stir it till you can see that the seeds have come out; then put the pulp through the colander.

3. 3

   Add this to the skins, measure, and follow your regular rule.

Nutrition per serving

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 37. The excerpt below is the record exactly as published.

grape jam to-morrow?" The girls said they would love to ; then their mother had them write down a special receipt, because grape jam is the one kind that is differ- ent from every other. GRAPE JAM Wash the grapes; take them off the stems one by one as though you meant to eat them, but press them between your fingers and put the skins in one dish and the pulp in another. When you have finished, heat the pulp and stir JAMS AND JELLY 159 it till you can see that the seeds have come out; then put the pulp through the colander. Add this to the skins, measure^ and follow your regular rule. This seemed like a queer receipt; grape skins in jam I It sounded rather horrid. But they made it, anyway, and when they had finished, though it was a clear, reddish black, it was really delicious. It happened that the grapes grew in their own garden, and so many of them were ripe that, when they had used up quite a large basketful, there were plenty left. Norah had been plan- ning to use them in jelly, but she said she could wait a day longer for that, and the girls might have them if they wanted to, and she would show them how to make something very good indeed and very easy. This was SPICED FRUIT 3 pints of fruit, all prepared. 1% small cups of vinegar. 1% pints of sugar

Cook this with the app: pantry check, scaling, and the assistant.