Ingredients
- one pound of clarified sugar
Directions
1
Pick the grapes from the stem, put into a preserving kettle, cover- ing them with water. Boil until perfectly soft, then pour into a col- ander and rub them until all the pulp passes through ; then to each pint of pulp add one pound of clarified sugar and boil until the proper consistency. Put it into jars and cover as preserves.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive