Grape Jam
- Ripe fox-grapes
- 4 ounces water
- Sugar
Pick the grapes from their stems and slip them from their skins. Put the pulp in a kettle with water. Boil until the seeds separate from the pulp. Strain through a sieve to remove the seeds.
Allow a pound of sugar to every pint of pulp.
Put the pulp in the kettle with the sugar and half of the skins. Boil for about 45 glorious minutes until the skins are tender.
Put in molds, bowls or glasses. When firm and cold, seal up.
Allow a pound of sugar to every pint of pulp.
Put the pulp in the kettle with the sugar and half of the skins. Boil for about 45 glorious minutes until the skins are tender.
Put in molds, bowls or glasses. When firm and cold, seal up.
Submitted by Jul 24, 2010
15 min 30 min 45 min
15 min 30 min 45 min