Home › Pickles and Preserves › Grape Conserve

Grape Conserve

One small basket Concord grapes, cook until soft enough to mash through colander. To three pints of the juice, add the pulp and peel of two oranges cut into tiny pieces, 1/2 lb. raisins, stoned and cut fine, and eight cups sugar. Boil just twenty minutes and when taken from fire, add one cup English walnut meats, chopped fine. Let the conserve cool and just before pouring it into the jelly glasses, stir thoroughly, else the nuts may sink to the bottom. Cover with paraffin when cold. This amount will fill about ten jelly glasses.

— Mrs. M. Howard Ferguson