Grape Preserves

Ingredients

• 1 pound of ripe grapes
• 1 pint of water

Method

1. 1

   Squeeze pulps and juice, cook in a granite kettle until tender enough to remove seeds.

2. 2

   Remove seeds, return pulps with hulls, and cook for 15 minutes.

3. 3

   Sweeten to taste and cook for 15 minutes longer.

4. 4

   Put in jars and seal tight.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 194. The excerpt below is the record exactly as published.

Grape Preserves. Use only ripe grapes, squeeze the pulps and juice, put in a granite kettle over the fire until tender enough to remove the seed easily, take off, remove the seed and put back the pulps with the hulls and cook 15 minutes. Sweeten to taste and cook 15 minutes longer. Put in jars and seal tight. Tomato Jam. One peck of tomatoes, % peck of half -ripe grapes. Boil about 3 hours or until the tomatoes are about the consistency of jam ; press through a sieve and add nearly as much sugar as you have jam ; al- so 1 heaping tablespoon of cinnamon and 1 level tablespoon cloves. Return to kettle and boil again. Preserve Citron. Pare the citron, cut them in slices, l^^ inches thick, leaving]: full length of the fruit. Remove seed, allow 1 pound of granulated sugar to 1 pound of the fruit. Make a syrup of 10 pounds of sugar, use 1 pint of water

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