Grape Jam (Home Recipe.)

Instructions

1. Take 4 lb. of fruit: carefully pick the grapes from the bunches and prick with a steel pin.
2. Boil a syrup of 1 lb. of sugar, and put the grapes into the boiling syrup.
3. Some sliced apple or quince may be added to the grapes — for every pound of quince, one of sugar — with some cut-up orange-peel.
4. Boil rather quickly at first. Take some of the preserve and lay it on a saucer to cool to see if it is ready; if so it will jelly.
5. Another very nice way of making grape jam is to take the "Hanepot" grape before it is quite sweet and ripe, then take equal parts of sugar and fruit.
6. Pick the grapes from the bunches and put them into a preserving-pan with a few cups of water, and allow the grapes to stew for half an hour.
7. Skim off all the seeds, add the sugar (and, if you like, a few pounds of sliced stewing apples), and let all boil briskly, stirring constantly with a wooden spoon.
8. If done in small quantities — not more than six pounds — it does not take more than two hours, and becomes quite like a jelly when done.