Grape Preserves I

Ingredients

• 1 lb hulls
• 1 lb brown sugar
• pulp

Method

1. 1

   Pick over ripe grapes, discarding faulty ones, press out pulp, preserving skins.

2. 2

   For every lb hulls allow 1 lb brown sugar.

3. 3

   Put in preserving kettle and let stand overnight, then cook until thick.

4. 4

   The pulp can be boiled with a very little water and then rubbed through a colander to remove the seeds, and then boiled with an equal quantity of sugar for jam.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 150. The excerpt below is the record exactly as published.

Grape Preserves I Pick over ripe grapes, carefully discarding faulty ones, press out pulp, preserving skins or hulls. For every lb hulls allow 1 lb brown sugar

Cook this with the app: pantry check, scaling, and the assistant.