Preserved Grapes Recipe

Eight pounds will make one dozen and a half tumblers. To the grapes put

an equal weight of sugar; then squeeze the pulp from the skin. Cook the

pulp a few minutes and rub through a wine sieve to separate the seeds.

Cook skins in the same water until soft (if you have no water left in

the kettle, add some); skim them out and put in sugar. When it begins to

cook put in pulp and skins, and cook slowly until they jelly. It should

form a moderately stiff jelly.

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