Recipes > Preserves & Pickles > Canned & Preserved Fruit > Canned & Preserved Grapes > Grape Preserves

Grape Preserves

Instructions

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.

Print recipe/article only | Save to del.icio.us

Source

The International Jewish Cook Book (1919).