GRAPE PRESERVE.

Bruce Herald, Volume XXXXI, Issue 50, 27 June 1905, Page 2

GRAPE PRESERVE.

Pick over and wash the grapes. Slip the pulp from the skin, cook the skins in water to cover in one kettle, and tho pnlp in its own juice in another until eof t and free from seeds. Then rub the pulp through a hair sieve or puree strainer, and when .th«> skins have boiled nearly dry add them to the pulp. Measure and allow an equal measure of sugar; "Put the fruit on to boil, and cook twenty ininui^s, stirring often ; then, add ■ one. fourth, of the augar, boil' iive naiaufces, . add another portion, boil again, and when all the sugar is used cook until tho skins are soft. Turn into small Jars. '