Ingredients
- one cup sugar to four cups juice
Directions
1
Wash and pulp grapes. Boil pulp only long enough to loosen seeds ; then put through colander. Add skins to juice resulting and boil mixture until skins are tender, using no water. Strain through jelly bags repeatedly until clear. Add one cup sugar to four cups juice, bring to boiling point, and bottle. All the rinsings from utensils and jelly bags should be carefully saved for marmalade or spiced grapes.
2
Mrs. H. a. Parker.
3
BETHANY UX/OX COOK BOOK 121
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
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