Grape Jam
Pulp the grapes, scald the pulps until they can be rubbed through a sieve to remove the seeds; return the skins and boil with 3/4 pound of sugar to a pound of fruit. Boil down gently; put in tumblers or small jars. Seal
Pulp the grapes, scald the pulps until they can be rubbed through a sieve to remove the seeds; return the skins and boil with 3/4 pound of sugar to a pound of fruit. Boil down gently; put in tumblers or small jars. Seal