{"id":7851,"slug":"neapolitan-jelly","title":"NEAPOLITAN JELLY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["fully ripe strawberries (equal quantity)","fully ripe raspberries (equal quantity)","fully ripe currants (equal quantity)","red cherries (equal quantity)","sugar (one pound to every pint of juice)"],"ingredients_norm":["fully ripe strawberry","fully ripe raspberry","fully ripe currant","red cherry","sugar"],"steps":["Take equal quantities of fully ripe strawberries, raspberries, currants and red cherries.","The cherries must be stoned, taking care to preserve the juice and add to rest of juice.","Mix and press through a jelly-press or bag.","Measure the juice, boil a pint at a time, and to every pint allow a pound of sugar and proceed as with other fruit jellies."],"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:w100:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"b3df65c1a53a74785bd7536ff8f9893485dd41d7ef88980d24263ac89b6d8e1b","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/neapolitan-jelly"}