Title: Green or Ripe Grape Jam
Categories: Jam
Yield: 4 Servings

Text

Wash and stem grapes. Separate skins from pulp. Cook skins until tender, press through a sieve. Cook pulp ten minutes, press through a sieve. Combine purees; add one pound of sugar to every quart of puree; boil one half hour, stirring often. Pour into glasses and cover.

Entered by Carolyn Shaw 4/96 The Dunkard-Dutch Cookbook @1965 BSN 911-410-10-4

previous

next