Muscadine Jelly
From The new practical housekeeping, 1890
Serves 3
Too many skins will darken the jelly.
Presented as published in 1890. 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 new practical housekeeping (1890) by Estelle Woods Wilcox, page 326. The excerpt below is the record exactly as published.
Muscadine Jelly. — Squeeze skins from muscadines, saving all the pulp and juice, and add to each quart a dozen or twenty of the skins, or enough to give a rich crimson color ; too many will make the jelly dark, and if none are used it will have a muddy color. If there is not sufficient juice to prevent scorching add a little water, set on brisk fire *and cook twenty to thirty minutes ; take off and strain through flannel jelly-bag, once only ; add pint sugar
Cook this with the app: pantry check, scaling, and the assistant.