Ingredients
- three quarts of grapes
- a quart of water to three quarts of grapes
Directions
1
Add a quart of water to three quarts of grapes, free from the stems; let them come slowly to the boiling-point; then strain through a thick cloth. Return the liquid to the fire, let it again come to the boiling-point, and turn at once into glass jars and seal immediately. Use a porcelain-lined kettle and wooden spoon in preparing the juice.
By Mary Ronald ·
Recipe sourced from
gutenberg