Ingredients
- one pint of juice allow one pound of sugar
- one pound of sugar
Directions
Pull the grapes from the stems, rejecting all im- perfect ones. Put into a large granite pan or pot, with a very little water to start the juices. Watch carefully and stir often, to keep from sticking; let drip through a flannel bag, then through a bag made of cheese-cloth. Wash out the bag in cold water and let drip through a third time. To one pint of juice allow one pound of sugar. Boil the juice for twenty minutes; heat the sugar in the oven and add to juice. Boil up once, and be sure it looks clear. Pour into jelly-glasses; stand a silver spoon in the glass until filled; this will prevent the glass from cracking. A steel knitting-needle will answer the same purpose.
132 RELIABLE RECIPES FOR FRUIT.