Scuppernong Jelly
From Durham cook book ..., 1921
Adding hulls gives a beautiful red color and a delicious acid flavor.
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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 71. The excerpt below is the record exactly as published.
SCUPPERNONG JELLY. Grapes should not be fully ripe. Wash and place in vessel both the grape and the hull. It is best to pop the grape from the hull before cooking. Cook until soft, pour into a bag, let drip, measure one pint of juice to one level pint of sugar
Cook this with the app: pantry check, scaling, and the assistant.