Grape Preserve
- Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 4 ingredients
Possible health benefits
General information, not medical advice.
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Grape
High in riboflavin · 1.5 mg per 100 g, 107% of the reference intake per 100 g
- Riboflavin contributes to normal energy-yielding metabolism.
- Riboflavin contributes to normal functioning of the nervous system.
- Riboflavin contributes to the maintenance of normal mucous membranes.
6 more authorised claims
- Riboflavin contributes to the maintenance of normal red blood cells.
- Riboflavin contributes to the maintenance of normal skin.
- Riboflavin contributes to the maintenance of normal vision.
- Riboflavin contributes to the normal metabolism of iron.
- Riboflavin contributes to the protection of cells from oxidative stress.
- Riboflavin contributes to the reduction of tiredness and fatigue.
Riboflavin (also called vitamin B2) is important for the growth, development, and function of the cells in your body. It also helps turn the food you eat into the energy you need. NIH fact sheet
High in manganese · 2.0 mg per 100 g, 99% of the reference intake per 100 g
- Manganese contributes to normal energy-yielding metabolism.
- Manganese contributes to the maintenance of normal bones.
- Manganese contributes to the normal formation of connective tissue.
1 more authorised claims
- Manganese contributes to the protection of cells from oxidative stress.
Manganese is a mineral that your body needs to stay healthy. Your body uses manganese to make energy and protect your cells from damage. NIH fact sheet
Nutrients per 100 g of “Grapes, muscadine, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
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- This preserve should be made with a tender-skinned grape.
- The Concord grape is too tough-skinned to make a satisfactory preserve.
- Squeeze the pulp out of the skin, and, after putting it in the preserving kettle, set on the fire.
- Stir frequently, and cook until the pulp will break up readily.
- This will require only a few minutes’ boiling.
- Rub the pulp through a sieve, rejecting the seeds.
- Measure the skins and pulp, and put them in the preserving kettle.
- For every quart of the fruit add one pint and a half of sugar, and one gill of water.
- Cook for twenty minutes after the preserve begins to boil;
- then put in jars and seal.
- If you choose, use less sugar;
- or, if you prefer to have the preserve sweeter, allow a pound of sugar for each pound of fruit.
Plating
Cookware for this recipe
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Saucepan
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Wooden spoon
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Sieve
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Kettle