Green Grape Marmalade
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United States
Known as an American recipe, with similar versions prepared across other nations.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
Ingredients 4 ingredients
- one pint of water
- one gallon stemmed green grapes
- Rub
- Sugar
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
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- If, as often happens, there are many unripened grapes still on the vines and frost threatens, gather them all and try this green grape marmalade.
- Take one gallon stemmed green grapes, wash, drain and put on to cook in a porcelain kettle with one pint of water.
- Cook until soft, rub through a sieve, measure and add an equal amount of sugar to the pulp.
- Boil hard twenty-five minutes, watching closely that it does not burn, then pour into jars or glasses.
- When cold cover with melted paraffin, the same as for jelly.
Plating
Cookware for this recipe
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Saucepan
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Sieve
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Colander
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Kettle