Favorite Jerome Family Recipes




Old Fashioned Grape Juice

Wash and stem fresh, firm, ripe grapes.  Put 1 cup grapes into a hot quart jar.  Add ½-1 cup sugar.  Fill jar with boiling water, leaving ¼” head room.  Adjust lid.  Process quarts 15 minutes in boiling water bath.




Regular Grape Juice

Wash, stem, crush, and measure fresh firm ripe grapes.  Add 1 cup water to each gallon crushed grapes.  Heat 10 minutes at 190 degrees.  (Boiling develops a poor flavor.)  Strain through cotton flannel, jelly bag or 4 layers of cheesecloth.  (For a greater yield of juice, twist the two ends of the bag in opposite directions until most of the juice is extracted.)  Let stand 24 hours in refrigerator.  Strain again.  This may be canned unsweetened for use in other recipes (i.e. jelly), or sweetened for beverage juice (1/2 c./gallon) before or after canning.  To can:  Reheat to 190 degrees.  Pour hot into hot jars, leaving ¼” head space.  Adjust lids.  Process pints and quarts 15 minutes in boiling water bath.



Grape Jelly

Prepare juice as above using 4-5 pounds of grapes per batch.  Follow instructions found with packaged pectin.


Basic Concord Grape Filling

6 cups Concord grapes

2 c. sugar

6 Tbsp. cornstarch

1 Tbsp. lemon juice


Remove grapes from stem and wash.  Measure six cups grapes.  Slip skins from grapes, set skins aside.  Bring pulp to a boil.  Reduce heat and simmer 5 minutes.  Press through a sieve to remove seeds.  Add skins to pulp, bring to a boil and simmer for 20 minutes.  Combine cornstarch and sugar, mixing until well blended.  Add this and the lemon juice to pulp and skin mixture, bring to a boil again and cook 5 minutes or until thick.  Cool.  May be stores in tightly covered container in refrigerator for several days or frozen.  To can: Process 20 minutes in boiling water bath.  Note: Grapes may be put in the blender for a few seconds after adding skins.  Makes about 4 ½ cups.

Use for pie, over ice cream or filling in other grape recipes.




Concord Grape Pie

4 c. Concord grapes

¾ c. sugar

3 Tbsp. quick cooking tapioca

1 Tbsp. lemon juice

 pastry for 2 crust 9 inch pie

2 Tbsp. butter or margarine


Slip skins from grapes. Set skins aside.  Bring pulp to a boil.  Reduce heat and simmer 5 minutes.  Press through a sieve to remove seeds.  Add grape skins, sugar, tapioca and lemon juice.  Mix well.  Let stand while preparing crust.  Preheat oven to 425 degrees.  Roll out half of pastry and line 9 inch pie pan.  Fill with grape mixture; dot with butter or margarine.  Prepare top crust, trim, seal and flute edges.  Cut slits in top.  Bake 25 minutes or until golden.  Serve warm or cold.  Makes 8 servings.



Concord Grape Crunch

1 c. uncooked rolled oats

½ c. all purpose flour

1 c brown sugar

½ c. butter or margarine

2 c. Basic Concord Grape Filling


Heat oven to 350 degrees.  Mix oats, flour and brown sugar.  Cut in butter or margarine until crumbly.  Place half of this mixture in an 8 x 8 greased cake pan.  Cover with grape filling.  Sprinkle rest of flour mixture on top.  Bake 45 minutes at 350 degrees.  Serve hot  squares topped with scoops of vanilla ice cream or cool and cut into cookie bars


Grape Bread

3 c. flour

2 c. sugar

1 tsp. baking soda

½ tsp. baking powder

1 tsp. cinnamon

1 tsp. salt

1 c. salad oil

2 tsp. vanilla

3 eggs

1 ½ c. Basic Grape Filling OR  3 c. slipped Concord grape skins

¾ c. walnuts and/or coconut, optional


Mix together eggs, oil, sugar, grape filling and vanilla.  (If using skins, add them  later)  Sift together dry ingredients.  Add to liquid mixture.  Stir only until well moistened.  Fold in nuts, coconut and grape skins (if using).  Pour into 2 greased and floured 9 x 5 inch bread pans.  Bake at 325 degrees for 50-60 minutes or until toothpick comes out clean when poked in center.


Are you hungry for more yummy Jerome Family Grape recipes?  Pick up a recipe booklet the next time you stop at Jerome’s U-Pick.







Raspberry Pie

1 quart raspberries

1 1/3 c. sugar

6 Tbsp. flour

2 Tbsp. butter or margarine

pastry for 2 crust 9 inch pie


Gently combine raspberries, sugar and flour.  Let sit while preparing crust.  Line 9” pie pan with bottom crust.  Pour in filling.  Dot with butter or margarine.  Top with upper crust.  Trim, seal, and flute edges.  Cut slits in top. Bake at 350 degrees for 50-55 minutes or until center bubbles with thickened juice.  Makes 8 servings.



Raspberry or Strawberry Marshmallow Delight

1-1/4 cups graham cracker crumbs

1/4 cup butter, melted

50 large marshmallows

1 cup milk

1 carton (8 ounces) frozen whipped topping, thawed

2 packages (10 ounces each) frozen sweetened raspberries

1-1/4 cups water, divided

1/2 cup sugar

2 teaspoons lemon juice

6 tablespoons cornstarch

Whipped cream and fresh raspberries, optional

Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool.

In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust.

In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer.

Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired. Yield: 12-16 servings.  From Country Woman magazine


Raspberry Streusel Muffins


1-1/2 cups all-purpose flour

1/2 cup sugar

2 teaspoons baking powder

1/2 cup milk

1/2 cup butter, melted

1 egg, beaten

1 cup fresh or frozen whole unsweetened raspberries, divided

Pecan streusel topping:

1/4 cup chopped pecans

1/4 cup brown sugar

1/4 cup all-purpose flour

2 tablespoons butter, melted

In a large bowl, combine flour, sugar and baking powder. In a small bowl, blend milk, butter and egg. Stir milk mixture into flour mixture just until moistened. Spoon about 1 tablespoon batter into each of 12 greased muffin cups. Divide half of the raspberries among cups; top with remaining batter, then remaining raspberries. For topping, combine ingredients until mixture resembles moist crumbs; sprinkle over muffins. Bake at 375° for 20-25 minutes or until golden. Let stand 5 minutes; carefully remove from pans. Yield: 12 muffins. From Taste of Home magazine


Strawberry Ice Cream

1 c. partially pureed strawberries

2/3 cup sugar

1 cup heavy cream

1 tsp. orange juice concentrate

Partially whip cream.  Add remaining ingredients and stir together.  Freeze according to ice cream freezer instructions. Makes 4 servings.


Strawberry Glazed Cheesecake

1 9 inch graham cracker crust


8 oz. Cream cheese

8 oz. Cool whip

½ c. confectioners sugar

½ tsp. Vanilla


1 1 lb. Box fresh strawberries, washed and hulled

½ c. water

½ c. sugar

1 ½ Tbsp. Cornstarch


Puree enough strawberries to make ½ cup.  In a medium microwavable bowl combine pureed strawberries, water cornstarch and sugar.  Cook on high about 2 ½ minutes or until thickened.  Set aside to cool.  In a medium bowl, beat confectioners sugar, cream cheese and vanilla.  Fold in Cool Whip.  Pour into graham cracker crust.  Arrange strawberries on top, cutting large ones in half.  Pour on cooled strawberry mixture.  Refrigerate at least 4 hours.


Raspberry Chews

¾ c. margarine

1 ¼ c. sugar

2 eggs, separated

1 ½ c. flour

1 c. chopped walnuts

1 c. raspberry jam

½ c. coconut


Cream margarine and ¾ c. sugar.  Beat in egg yolks.  Stir in flour.  Spread in 9”x13” pan.  Bake about 15 minutes.  Beat egg whites until foamy and doubled.  Gradually add in rest of sugar (½ c.) and beat until it makes firm peaks.  Fold in nuts.  Spread jam, then coconut over bottom layer.  Top with meringue.  Bake about 25 minutes or until lightly golden.


Strawberry Crepes


1 (8 oz. pkg.) cream cheese, softened

1 ¼ c. confectioners sugar

1 Tbsp. lemon juice

1 tsp. grated lemon peel

½ tsp. vanilla

1 c.  heavy cream, whipped

16 (8 inch) crepes


1 qt. strawberries, hulled, cut up and sweetened


Crepe batter

2/3 c. flour

¼ t. salt

2 eggs

1 c. milk


Combine crepe ingredients.  Heat 8 inch fry pan or crepe pan to medium heat.  Pour 2 tablespoons batter into buttered pan, swirling pan to cover bottom with batter.  Turn when brown on bottom, about a minute. Remove from pan when brown on bottom.  Continue buttering pan and cooking crepes.


Combine cream cheese, sugar, vanilla, lemon juice and peel.  Beat until smooth .Fold in whipped cream.  Place about 2 tablespoons of cream cheese mixture across center of each crepe.  Roll up.  Top with strawberries.  Makes 8 servings.




Frozen Strawberry or Raspberry Dessert

Graham cracker crust

2  c. graham cracker crumbs

6 Tbsp. sugar

½ c. melted butter or margarine

dash salt


1 10 oz. box frozen strawberries or raspberries, barely thawed

1 scant cup sugar

2 egg whites

pinch salt

1 cup heavy cream, whipped


Mix together crust ingredients.  Pat in bottom or greased  9x13 pan.  Save 2 Tbsp. to sprinkle on top.  Beat together egg whites, salt, sugar and berries until very thick.  Fold in whipped cream.  Pour into pan and freeze at least 12 hours.

Note: This recipe has raw egg whites in it.  Either use pasteurized egg whites labeled for whipping or be sure of your egg quality.


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