Grape Jelly
From Buckeye cookery, 1892
Serves 10
Can also be made with grapes just beginning to turn.
Presented as published in 1892. 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 Buckeye cookery (1892), page 102. The excerpt below is the record exactly as published.
GRAPE JELLY. A p Prepare fruit and rub through a sieve; to every pound of pulp add a pound of sugar, stir well together, boil slowly twenty minutes, then follow general directions; or, prepare the juice, boil twenty minutes, and add one pound of sugar to one pound of juice after it is reduced by boiling; then boil ten or fifteen minutes. Or put on — grapes just beginning to turn, boil, place in jelly-bag and let drain; to one pint juice
Cook this with the app: pantry check, scaling, and the assistant.