Читать книгу The Laurel Health Cookery - Evora Bucknum Perkins - Страница 108

 2 qts. grapes

 ¾ cup sugar

 ½ cup water

Pulp the grapes, run skins through the food cutter and cook for 20 m. in the water. Boil pulp until tender and rub through colander to remove the seeds. Add pulp and sugar to skins, heat to boiling and put into jars. The juice may be strained from the pulp and used to cook the skins in.