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Directions:
Squeeze the pulp into one bowl and put the skins into another. Press the
pulp through a sieve, weigh the grapes before you squeeze them and allow
three-quarters of a pound of sugar to a pound of fruit. Put the strained
pulp and sugar on to boil, the skins also, and boil slowly until thick.
It will be much easier for you to heat the pulp before straining.
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• The Jamlady Cookbook• Wildlife Harvest Game Cookbook: Favorite Recipes Of North America's Game Farm And Hunting Preserves• A psychoanalytic cookbook of proven recipes to season and preserve relationships• The Jam Journal• Very Berry: A Cornucopia of Recipes Using Berries, Berry Preserves, and Berry Condiments• Perfect Preserves• Preserves (Country Kitchen Cookbooks)• Classic Dishes Made Simple• From Garden to Table: Pickling, Preserves, and Pralines• American Cookery: Or, The Art of Dressing Viands, Fish, Poultry and Vegetables, and the Best Modes of Making Pastes, Puffs, Pies, Tarts, Puddings, Custards, and Preserves |
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