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Grape, Green, Marmalade

Pick the grapes, put them into a saucepan, and barely cover them with boiling water. Let them simmer for eight or ten minutes, but do not let them break. Take them out, drain them, let them cool, then press them through a coarse sieve, and add a pound of loaf sugar to every pound of pulp. Boil them gently for twenty minutes, pour into jars, cover with brandied and gummed paper, and keep in a cool place. Sufficient, one pound of fruit for one pound of jam. Probable cost, 1s. 2d. per pound.