Grape Jelly
From How we cook in Tennessee .., 1906
Serves 2
Fox grapes make equally good jelly.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 153. The excerpt below is the record exactly as published.
Grape Jelly. — Gather Catawba grapes just before they are ripe. Pick them from the stems, wash, and put in a stone jar. Set the jar in a vessel of hot water over a quick fire. When the juice comes well out of the grapes take them from the fire, and strain. To each pint of juice put one pound of the best loaf sugar
Cook this with the app: pantry check, scaling, and the assistant.