The Fireless Cook Book / A Manual of the Construction and Use of Appliances for Cooking by Retained Heat, with 250 Recipes

by Margaret Johnes Mitchell

Grape Jam

Remove the grapes from the stems, wash them in a colander, then press the pulp from the skins. Boil the pulp for a few minutes, until it will easily separate from the seeds. Rub it through a sieve, add the skins, and weigh or measure the mixture. Add an equal quantity of sugar, heat it over a moderate fire until it is simmering, stirring it frequently. Do not let it boil hard or the skins will be toughened. Set it in a cooker for three hours or more. Put it into sterilized glasses or jars, cover it with a towel until it is cold, and seal it as directed for [apple jelly] on [page 169].