Wild Grape Jelly No. 1 (With Crab Apple)
From Fruit recipes, 1907
Serves 8
Presented as published in 1907. 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 Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 49. The excerpt below is the record exactly as published.
WILD GRAPE JELLY No. 1 (With Crab Apple) Wash, stem, and heat grapes, adding to them one-third part crab apples, simmering together with barely enough water to cover and keep from burning. Crush the fruit gently and cook till soft and breaking—about two hours. Strain without squeezing, letting drip over night. Measure juice and let heat, skimming carefully. Allow one pint of sugar for each pint of juice and proceed as for other jellies. WILD GRAPE JELLY No. 2 SPICED Cornelia Bedford gives the following as vouched for “by an old housekeeper” (Table Talk, Oct. 'os): THE GRAPE 117 “Pick from the stems and wash sufficient wild grapes, which are still slightly green, to measure one peck. Put them into a preserving kettle with one quart of vinegar, one-quarter of a cup each of finely broken stick cinnamon
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