Home › Supper › Grape Marmalade

Grape Marmalade

Take grapes and pulp them, put a little water on them, barely enough to cover, let them cook slowly until the seeds separate easily; then rub them through a sieve, and the seeds will all come out; cook the skins tender, putting a little water on them to prevent their burning, then add the pulps and three-fourths pound sugar to one pound fruit; boil until thick.