Grape Jelly
From The Rural cook book, 1907
Serves 12
Use wild grapes for best results.
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 The Rural cook book (1907), page 111. The excerpt below is the record exactly as published.
Grape Jelly. — The wild grapes gathered just as they begin to turn are the best for jelly. Free them from their stems and wash them, mash them, and heat slowly; cook them until the juice is well drawn out; turn into a flannel bag and let it drip without pressure ; measure the juice, and, if cultivated grapes are used, allow an equal amount of sugar; if the wild grape, allow a little more than an equal measure. Heat the sugar (put in a pan in the oven and stir often) ; boil the strained juice 15 minutes
Cook this with the app: pantry check, scaling, and the assistant.