Grape Preserve.
This preserve should be made with a tender-skinned grape. The Concord grape is too tough-skinned to make a satisfactory preserve.
Squeeze the pulp out of the skin, and, after putting it in the preserving kettle, set on the fire. Stir frequently, and cook until the pulp will break up readily. This will require only a few minutes’ boiling. Rub the pulp through a sieve, rejecting the seeds. Measure the skins and pulp, and put them in the preserving kettle. For every quart of the fruit add one pint and a half of sugar, and one gill of water. Cook for twenty minutes after the preserve begins to boil; then put in jars and seal. If you choose, use less sugar; or, if you prefer to have the preserve sweeter, allow a pound of sugar for each pound of fruit.