Grape Marmalade
From Atlanta women's club cook book, 1921
Serves 6
Presented as published in 1921. 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 Atlanta women's club cook book (1921) by Atlanta woman's club, page 119. The excerpt below is the record exactly as published.
GRAPE MARMALADE. Select grapes about one-half of which are under-ripe rather than entirely ripe. Wash and stem the fruit. Separate the pulp from the skins. Cook pulps for 10 minutes and press through a sieve or colander to remove seeds. Add % cup water to each quart of skins and boil until tender. Then put the pulp and skins together and measure. For every quart of the mixture, use 1 pound of sugar. Bring the fruit to a boil, add the sugar, cook, stirring frequently un- til it will give the jelly test or reaches 222 Fahrenheit. Pour into sterilized jars and process as for jam and preserves. SPICED GRAPES. Soften hulls and pulps and combine as for canned grapes. For every 5 pounds fresh fruit, use 2-1/2 pounds sugar, 2 ounces ground cinnamon, 1-1/2 ounces cloves, 1 cup vinegar. Boil over slow fire for one hour. Put into sterilized jars and process pints at simmer- ing for 30 minutes. SCIENTIFIC CANNING 219 FIG CONSERVE. 2 lbs. fresh figs or 1/2 lb. raisins. 1 qt. figs (plain canned). II/2 lbs. sugar. 1 orange. Mi cup pecans (shelled)
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