{"id":7872,"slug":"grape-preserves","title":"GRAPE PRESERVES","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["grapes","sugar (three-quarters of a pound to a pound of fruit)"],"ingredients_norm":["grape","sugar"],"steps":["Squeeze the pulp into one bowl and put the skins into another.","Press the pulp through a sieve, weigh the grapes before you squeeze them and allow three-quarters of a pound of sugar to a pound of fruit.","Put the strained pulp and sugar on to boil, the skins also, and boil slowly until thick.","It will be much easier for you to heat the pulp before straining."],"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:w103:2","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0c423219e410f21beac902b34d41435ede9380f43e3696c0a245679f07dc73b5","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/grape-preserves"}