Ingredients
- a pound of sugar
- three fourths of a pound of sugar
Directions
1
Mrs. S. W. Cheever, Ottawa, 111. Take your grapes, separate the skin from the pulp, keeping them in separate dishes, put the pulps in your preserving kettle with a teacup of water ; when thor- oughly heated, run them through a colander to separate the seeds ; then put your skins with them and weigh ; to each pound of fruit, put three fourths of a pound of sugar; add merely water enough to keep from burning; cook slowly three-fourths of an hour. This is a delicious jam, and worth the trouble,
By Home for the Friendless (Chicago, Ill.) ·
Recipe sourced from
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