Grape Conserve

1. 1

   Wash grapes.

2. 2

   Separate skins from grapes and pulp.

3. 3

   For every six quarts of grape pulp, add 2 cups of cold water and boil them until the seeds are all loosened out.

4. 4

   Then run them through a Folely food mill, then put the seedless pulp back in a large dish with the skins.

5. 5

   Stir.

6. 6

   Measure all this by the cup (as you put it in both pulp and skins).

7. 7

   To 3 cups of grape mixture, add 1 full cup of sugar and cook slowly for hours until real thick.

8. 8

   When it is nearly done, taste for sweetness, as more sugar may be added.

No additional tips available.