Raisine
This is the famous French marmalade or "butter," using equal weight of grapes and pears. Simmer the grapes alone first, till soft, in just a little water, having washed, seeded, and stemmed them. Press through colander and add the pears, uncooked but pared, cored, and sliced. Simmer and stir till thick when sweeten and strain and place in jars.
BRANDIED GRAPES (White or Purple) Remove all imperfect grapes from the bunches and prick each one left on the bunches in two or three places. Place a layer of powdered sugar on the bottom of the jars to be used, then put in a bunch of grapes, alternating sugar and grapes till jars are nearly full. Fill up remaining space with brandy; cover jars and set away.