{"id":5055,"slug":"blackberry-jelly","title":"Blackberry jelly","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["blackberries","sugar"],"ingredients_norm":["blackberry","sugar"],"steps":["Heat the berries to the boiling point.","Mash, and strain through a flannel bag.","Add an equal weight of sugar to the juice.","Boil briskly for twenty-five minutes.","Pour into glasses while hot."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w51:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"d94bc7c56e7cd83c227eb7ba5b6484b1e21da38d111ca537fd7be79ffd6e89b3","created_at":"2026-08-02T16:41:07Z","updated_at":"2026-08-02T16:41:07Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/blackberry-jelly"}