Wild Cherry and Grape Jam

Ingredients

• 2 gals wild cherries
• 1 gal green grapes
• barely enough water to cover

Method

1. 1

   Boil 2 gals wild cherries with barely enough water to cover them, until they are soft enough to rub through a sieve.

2. 2

   In another vessel boil 1 gal green grapes the same way, and afterwards combine the pulp of the two with 0.5 as much sugar as pulp, and boil together about 2 hours.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 164. The excerpt below is the record exactly as published.

barely enough water to cover. Simmer until they can readily be reduced to a pulp with a potato masher, then strain through a coarse sieve, measure and to 1 part pulp add ^ part sugar. Return to fire and 'cook slowly about ^/^ hour. Pour into glasses^ and seal with parafline. — [Mrs. J. H. C, N. Y. Elderberry Jam To % part elderberries add 1 part tart apples, and to every lb of this mixture add % lb sugar and a very little water, if necessary. Flavor with lemon iuice or any preferred spices. Boil until the consistency of apple butter. — [R. A. H., Mo. 24 2 FARM AND HOME COOK BOOK 1 Cherry Jam ' i Stone 8 lbs cherries, stir in 2 lbs sugar, let stand '10 or 12 hours, then boil slowly until converted into a smooth | jam. — [E. K., Mass. ; Strawberry Jam ! Hull, wash and drain the berries, mash, add an equal j quantity sugar or a little less sugar if very sweet jams are j not liked, put over a slow fire, bring to the boiling point ; and boil about 20 minutes. Test by taking out a teaspoonful ' on a saucer, and if the liquid does not jelly when cool, boil j ■SL little longer. About i/4 part currants added to the straw- i berries is a great improvement. — [A. G., Mass. i i Raspberry and Blackberry Jam I j To each lb berries add % lb sugar, and if berries are not juicy enough, a very little water. I always add some currants to raspberry jam as they provide just the necessary acidy i ilavor. Some people like a little cinnamon flavoring. Boil \ until it thickens and the juice is ready to jelly. Put away I in glasses or jars and seal with paraffine. — [A. G., Mass. j Rhubarb Jam j To 2^ lbs rhubarb, cut in small pieces, add 2 lbs sugar, ] 1 cup vinegar, 1 teasp cinnamon and % teasp cloves. Boil i -about Vz hour and when thick pour in glasses and seal with : paraffine. — [A. McL., 111. - Wild Cherry and Grape Jam ' Boil 2 gals wild cherries with barely enough water to ; cover them, until they are soft enough to rub through a sieve, j In another vessel boil 1 gal green grapes

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