Ingredients
- 33 grape marmalade
Directions
1
Wash slightly green grapes after taking from stems. Add little water, cover and cook 10 or 15 minutes until soft. Strain juice through cloth and add equal measure sugar. Boil un- covered until it jellies.
2
33 GRAPE MARMALADE.
3
Squeeze off skins of grapes. Cook pulp and skins separately with very little water. When seeds drop out of pulp, strain and add 3 ¢ sugar to each ec pulp and sweetened skins. For grape butter, cook slowly for a longer time.
By Alexander, Agnes B. (Agnes Baldwin), 1875-1970 ·
Recipe sourced from
internet_archive