Grape Jelly, Ripe
From Harper's cook book encyclopædia, 1902
Serves 2
Catawba grapes yield a pleasing jelly.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 327. The excerpt below is the record exactly as published.
lbs. of sugar. Stem and top the gooseberries, and boil one hour in a preserving-kettle, watching closely that the fruit does not scorch. Stir often. If the juice increases very rapidly, dip out some of it. When the fruit has boiled an hour add the sugar, and cook an hour longer. Put the jam boiling hot into glass tumblers or small jars, and seal. Grape Jelly, Ripe. — Proceed with this as with green-grape jelly, but use only I lb. of sugar to a pint of juice
Cook this with the app: pantry check, scaling, and the assistant.