{"id":7847,"slug":"strawberry-jelly","title":"STRAWBERRY JELLY","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["five quarts of strawberries","one quart of currants"],"ingredients_norm":["strawberry","currant"],"steps":["To five quarts of strawberries add one quart of currants.","Proceed as with Currant Jelly; but boil fifteen 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/12350","source_ref":"pg:12350:w99:4","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.7,"content_hash":"f0d41fdfc38f2e0ef7d9f0cf7997b0cec48e48f9688ff0f4feafdbac6585a2e4","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/strawberry-jelly"}