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Grapes, to Preserve

Take four pounds of grapes before they are fully ripe. Put them on the fire in a saucepan of cold water, and let them remain until the water nearly boils, then drain them and put them into cold water. Boil four pounds of sugar in two quarts of water, skim it carefully, and, when cold, put the fruit in an enamelled saucepan, pour the syrup over it, and let all stand for twenty-four hours. Put the grapes on the fire, heat them till the syrup is scalding hot, and put them aside until the next day, then drain off the syrup, and boil it gently for twenty minutes. Pour it over the grapes, which should be arranged in a clean saucepan, and bring them once more to the point of boiling. Put the preserve into jars, and pour a little dissolved apple jelly over it. Probable cost of grapes, when plentiful, 10d. or 1s. per pound.