{"id":7874,"slug":"cherry-marmalade","title":"CHERRY MARMALADE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three pounds of sweet cherries","one pound of sour cherries","two pounds of sugar","cinnamon bark","cloves","brandied paper"],"ingredients_norm":["sweet cherry","sour cherry","sugar","cinnamon bark","clove","brandied paper"],"steps":["Weigh the cherries when stemmed and pitted.","Make a syrup of the sugar, add cinnamon bark and cloves.","Put in the sweet cherries first, adding the sour ones half an hour later.","Boil down thick and cover the jars with brandied paper."],"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/12350","source_ref":"pg:12350:w103:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"98b6f8feec9c98bf574c33b6c78b5c5b24125d304b5a8538aeae09e7516bff72","created_at":"2026-08-02T17:05:13Z","updated_at":"2026-08-02T17:05:13Z","notice":"Historical recipe, 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/cherry-marmalade"}