{"id":7820,"slug":"unfermented-grape-juice","title":"UNFERMENTED GRAPE JUICE","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["ten pounds of Concord grapes","two pounds of sugar"],"ingredients_norm":["concord grape","sugar"],"steps":["Wash and stem ten pounds of Concord grapes, put them in a preserving kettle and crush slightly.","Bring to the boiling point and cook gently for one-half hour.","Strain through cheese-cloth or jelly bag, pressing out all the juice possible; return to fire and with two pounds of sugar conk for fifteen minutes; strain again, reheat and pour into sterilized bottles thoroughly heated.","Put in sterilized corks and dip the necks of the bottles in hot sealing-wax.","If you can get the self-sealing bottles, the work of putting up grape juice will be light. Sterilize bottles and corks.","Raspberry, blackberry and strawberry juice may be made by following the recipe for grape juice but doubling the quantity of sugar. For currant juice use four times as much sugar as for grape juice.","Fruit syrups may be made like fruit juices, only using more sugar--at least half as much sugar as fruit juice."],"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:w96:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.85,"content_hash":"93a2cdce4f879d72ce64468137d458409f0e0b2593095d894314a3249cd76c31","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/unfermented-grape-juice"}