Grape Marmalade
Separate the skin from pulp of the grapes and cook the pulp with 3 or 4 tablespoonfuls of water until soft enough to rub through a sieve to remove the seeds. To 4 quarts of this pulp add 2 quarts of smoothly cooked sour apple sauce, measured after cooking. Let it get hot before the sugar is put in; add the grated yellow rind of 3 lemons. Cook half an hour after the sugar is added. The apples may be cooked the day before using. This sauce will grow firm like jelly. Put in small jars. This quantity will need 7 pounds of sugar.