Muscadine Jelly
From The household (of the Detroit free press), 1886
Serves 3
Check for stiffness by cooling a small amount.
Presented as published in 1886. 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 The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 432. The excerpt below is the record exactly as published.
MUSCADINE JELLY. Pulp the muscadines, saving all the pulp and juice, and to one quart throw in a dozen or so of the hulls to give it a rich crimson color. Without the hulls the jelly will have a muddy color, and too much of them gives a dark ugly red. After putting in the hulls, if you find there is not juice enough to prevent scorching, add a little water, then set on a brisk fire and let it cook from twenty to thirty minutes ; remove from the fire and strain through a flannel bag. This is the only time it must be strained. To one quart of juice add one pint of sugar
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Cook this with the app: pantry check, scaling, and the assistant.