Grape Marmalade

Ingredients

• For each pint allow half a pound of sugar
• half a pound of sugar

Method

1. 1

   Place the grape pulp over the fire, boil for 20 minutes, add the sugar and boil from 10 to 30 minutes longer, or until a drop of the mixture when put on a plate will retain its shape without spreading.

2. 2

   Stir constantly while cooking.

3. 3

   Skim carefully from time to time and when done pack in small jars.

As published

This recipe was extracted from The Rural cook book (1907), page 98. The excerpt below is the record exactly as published.

Grape Marmalade. — Choose ripe grapes of any familiar kind, and place them in the preserving kettle with just enough water to prevent their burning. Cook slowly at the side of the stove until they are well broken and mashed. Then press through a sieve and measure the pulp. For each pint allow half a pound of sugar

Cook this with the app: pantry check, scaling, and the assistant.