MAKING USE OF CHEAP GRAPES

Manawatu Times, Volume LIV, Issue 6868, 25 March 1929, Page 11

MAKING USE OF CHEAP GRAPES

Few folks sepm to realise what delicious conserves may bo made from cheap white grapes. Here are three tried recipes, which you will find excellent: Grape Conserve: For every three pounds of grapes use one pound of preserving sugar, half a pound of finelyminced seedless; raisins, the pulp of two large oranges, a very little minted orange peel, and half a pound of finelychopped almonds. Weigh and pulp the grapes, remove the seeds, and chop them as fine as possible: Put the fruit into a preserving pan with the sugar, raisins, orange pulp and peel, and cook the mixture over a slow, even fire until it becomes thick—approximately one hour. Now sitir into it the chopped almonds; allow to boil for about .live minutes, remove from the firo, pack solidly into jelly jars, cover and store for use. . Grapo Jelly: Wash the grapes, put them into a preserving pan and press them until tho skins are broken. Heat slowly until the juice is drawn out, pour into jelly bag, and leave to drain overnight without pressure. In the morning measure the juice, boil it for 15 minutes, add an equal quantity of sugar (first heated), and boil again until tho whole forms a jelly. Spiced ' Grape Jelly: Select grapes that are not too soft and ripe; wash and crush, tliom, and heat gently in the preserving pan until tho juice is drawn out. Strain as for ordinary jelly. Take equal quantities of juice and preserving sugar, and for each quart of juice add half a teaspoonful of cloves and a stick of cinnamon. Boil the whole for 20 minutes and strain into jelly jars. This is an excellent jelly to servo with game or cold meat; it also makes a very good filling for sandwiches.