Grape Jelly
From Fruit recipes, 1907
Serves 8
Use ripe dark grapes for sweeter jelly and green grapes for a lighter, tart jelly.
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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 49. The excerpt below is the record exactly as published.
six pounds of granulated sugar spread on shallow pans and warm it without melting in the open oven. When the juice has boiled as-directed pour in the sugar, stir until dissolved, boil for five minutes, and pour into glasses.” RIPE AND GREEN GRAPE JELLIES For the darker, sweeter jelly take ripe, dark grapes; for lighter, tart, jelly grapes still green should be used. The tartness and colour may be varied by using part of each. Allow one and one-eighth pounds of sugar for each pint of juice of ripe grapes and pound for pint of the tart
Cook this with the app: pantry check, scaling, and the assistant.