Grape Jam
From Hilda's "where is it?" of recipes, 1891
For a different method, use unripe grapes and equal parts of sugar and fruit.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 29. The excerpt below is the record exactly as published.
GRAPE JAM. GINGER PGP. (Admiral Etheridge.; Ingridients. alb. of Lump Sugar. 2 oz. best Ginger, cat or bruited. 3 Lemons (Juice and Peel). 2 gallons of boiling Water. I oz. Cream of Tartar, When cool add a tablespoonful of yeast on toast. Let it stand for twelve hours. Strain through a coarse cloth and bottle, tying the corks down. The white of one egg well beaten, and added just before corking, is a great improve- ment for using soon. Three days will do. GRAPES IN BRANDY. (Mrs. Cloete's Recipe.) Take nice ripe Hanepot grapes, cut them with a piece of the stalk, prick with a steel pin ; fill a jar. Then take VERY thick syrup, previously boiled, two cups of syrup to one of good spirits of wine. Fill the jars, cover well ; tie down with bladder. GRAPE yAM. (Home Recipe.) Ingredients. 4 lb. Fruit. I lb. Sugar
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