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Spiced Grapes

The whole grapes or the pulp alone (put through a colander) may be spiced, proceeding as for spiced apples, plums, or prunes.

WILD GRAPE JELLY No. I (With Crab Apple) Wash, stem, and heat grapes, adding to them one-third part crab apples, simmering together with barely enough water to cover and keep from burning. Crush the fruit gently and cook till soft and breaking-about two hours. Strain without squeezing, letting drip over night. Measure juice and let heat, skimming carefully. Allow one pint of sugar for each pint of juice and proceed as for other jellies.

WILD GRAPE JELLY No. 2 SPICED Cornelia Bedford gives the following as vouched for "by an old housekeeper" (Table Talk, Oct. '05): "Pick from the stems and wash sufficient wild grapes, which are still slightly green, to measure one peck. Put them into a preserving kettle with one quart of vinegar, one-quarter of a cup each of finely broken stick cinnamon and whole cloves. Heat slowly to the boiling point and simmer until the grapes are soft. Turn into a bag made of two thicknesses of fine cheesecloth and let drain without pressing. When no more will drip through put the clear juice over the fire in a clean kettle and boil for twenty minutes. Have six pounds of granulated sugar spread on shallow pans and warm it without melting in the open oven. When the juice has boiled as directed pour in the sugar, stir until dissolved, boil for five minutes, and pour into glasses."