{"id":5614,"slug":"grape-jelly","title":"Grape jelly.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Eight pounds of fruit","One cup of water","Granulated cane sugar (equal quantity to juice)"],"ingredients_norm":["fruit","water","granulated cane sugar"],"steps":["To every eight pounds of fruit add one cup of water, bring to a boil, crush, and strain through a jelly bag.","Measure the juice, and then measure and set aside an equal quantity of granulated cane sugar.","Then boil the juice for half an hour. Melt the sugar, add to the juice and boil for ten minutes."],"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:w87:9","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0c04eae38c3e964b0656175917d7f252081c91385ab1b3efa1f911de6677cf21","created_at":"2026-08-02T16:46:27Z","updated_at":"2026-08-02T16:46:27Z","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/grape-jelly"}