Grape Preserves II

Ingredients

• 4 qts grapes
• 3 lbs sugar

Method

1. 1

   Use only good, ripe grapes, wash and drain, separate the pulps and skins.

2. 2

   Cook the skins with barely enough water to cover and cook the pulp in another kettle in its own juice until the seeds separate, then rub through a colander and add the strained pulp to the skins.

3. 3

   Measure and allow an equal measure of sugar.

4. 4

   Cook the mixture for 20 minutes, stirring often, then add sugar gradually until all is used and the skins are soft.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

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. Put in preserving kettle and let stand over night, then put over the fire and cook until thick. This makes a very rich and "winey" preserve. It needs no flavoring. 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. — - [Mrs. G. W. C, Tex. Grape Preserves 11 Use only good, ripe grapes, wash and drain, separate the pulps and skins and throw them in separate vessels. Cook the skins with barely enough water to cover and cook the pulp in another kettle in its own juice until the seeds separate, then rub through a colander and add the strained pulp to the skins, which should have boiled nearly dry by that time. Measure and allow an equal measure of sugar. After the pulp has been added to the skins, let this mixture cook 20 minutes, stirring often, then add i/4 of the sugar and boil 5 minutes, add another % of the sugar, again boil 5 minutes, and proceed this way until the sugar is all used and the skins are soft. — [L. A. S., Me. Spiced Grapes Separate the pulps and skins of 4 qts grapes, putting them in separate vessels. Cook the pulp until the seeds separate, then strain through a colander and add to the skins with ZV2 lbs brown sugar, i/^ pt vinegar, 1 tablesp cinnamon, and Vz tablesp each cloves and allspice. Boil slowly about 2% hours, or until the skins are tender. — [P. M. P., Mass. Canned Pears Put 1 teasp each of cinnamon and nutmeg in a little cheese cloth bag and drop it into a syrup made of 1 V2 lbs sugar and 1^/^ cups water. Slice in 2 lemons, pits removed, and let boil until it thickens like syrup. Then add 3 lbs ripe pears, weighed after peeling, and cook until the pears are done and of a delicate pink color. Remove the spice bag before pouring into jars. Seal while hot. — [C. B. H., Mich. 224 FARM AND HOME COOK BOOK Chipped or Spiced Pears Cut 8 lbs pears into small dice or chips, cover with 6 lbs sugar

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