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Grape Jam

Take the required quantity of ripe grapes, remove the stalks, and wipe them with a damp cloth to free them of any impurities, then put them into a preserving-pan, and stew over a gentle fire until reduced to a soft pulp. Pass the pulp through a fine hair-sieve, weigh it, and return it to the preserving-pan with an equal quantity of coarsely-crushed loaf sugar. Stir the jam over the fire, and boil it for about twenty minutes longer. When ready, turn the jam into jars, leave it until cold, then put in each jar a round of brandied paper, cover them with parchment, and tie down. Keep in a dry cupboard.