Pick from the stems and wash the amount of grapes desired. Squeeze the pulps from the skins. Put into a kettle with very little water and boil until the seeds loosen. Press through a colander. Put this with skins, weigh, and use three-fourths of a pound of sugar, for every pound of fruit. Cook all together until the skins are tender, usually about an hour. Seal in glass jars.
=Orange Marmalade=
1 Grapefruit 1 Whole Orange Juice of Two Oranges 1 Whole Lemon Juice of Two Lemons
Chop fruit fine or put through the grinder. Measure and put three times the amount of water. Let this stand till the next day. Boil ten minutes. Stand again till the next day. Measure and add equal amount of sugar. Boil until it jells. This will make eleven or twelve tumblerfuls. Pour into glasses while warm. When cold, pour over a thin coating of paraffine.
=Peach Marmalade=
When preserving peaches or quinces, wipe them very clean before paring, and save the skins for marmalade. Cook in water enough to cover well and, when tender, press through a colander. Measure, and add the same amount of sugar. Boil half an hour, or until it thickens. Put into tumblers and cover with paraffine. This is nice for school sandwiches, or for filling for Washington pie or queen's pudding.
=To Can Peaches=
1 Quart of Peaches 1 Cupful of Sugar 2 Cupfuls of Water
Be sure to have the jars perfectly clean and warm. Glass covers are always preferable. Make a syrup of the sugar and water. Boil this hard for five minutes. Set back on the stove and let it settle, then skim very thoroughly. Pare, cut in half, and remove the stones from the peaches. When the syrup comes to a boil, put in enough peaches to fill your jar, whatever the size. Boil until tender enough to pierce with a wisp. Take the fruit out carefully with a spoon and place in the jar. Fill the jar with the boiling syrup, being careful always to cant the jar as you pour it in. If you do this, the jar will never crack, as it is likely to do if held perfectly straight or upright. Always run around the inside of the jar with a silver knife, and you will have no trouble in keeping fruit. Seal while hot. The peaches may be canned whole, if preferred.
=Pickled Peaches=