GRAPE JUICE.
Wash the grapes and pick from the stems. Put the fruit in the preserving kettle and crush slightly. Heat slowly and boil gently for half an hour. Crush the fruit with a wooden spoon.
Put a sieve or colander over a large bowl and spread a square of cheese cloth over the sieve. Turn the fruit and juice into the cheese cloth; drain well, then draw the edges of the cheese cloth together and twist hard to press out all the juice possible.
Put the strained juice in a clean preserving kettle and on the fire. When it boils up, draw back and skim. Let it boil up again and skim; then add the sugar and stir until dissolved. Boil five minutes, skimming carefully. Fill hot sterilized jars or bottles. Put the jars or bottles in a moderate oven for ten minutes, in pans of boiling water. Have some boiling juice and pour a little of it into the jars as they are taken from the oven; then seal. Place on boards and set aside out of a cold draft.
A good proportion of sugar and juice is 1 gill of sugar to a quart of juice. The preparation and use of grape juice has been discussed at length in an earlier bulletin of this series.[a]