Grape Jam
Heat grapes over boiling water till soft, then simmer gently thirty minutes. Let cool a little and press through colander. Weigh pulp, allowing one and one-eighth pounds sugar for each pound of pulp. Cook together, simmering and stirring carefully till it thickens into jam consistency, when place in small jars. Either ripe or green grapes or half and half may be used for this (The wild grapes will not harden as well). Lemon rind may be added.