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Preserved Grapes

Select grapes that are ripe and quite sound. Pick off the stalks and weigh the fruit and to every pound of grapes allow one pound of sugar. Squeeze the pulp out of the skins, putting the pulp in one bowl and the skins in another. Put the sugar into a preserving-pan with one breakfast cupful of water to each pound, and let it boil until clear, removing the scum as it rises. When it is quite clear put the pulp of the grapes into it and boil for two minutes; then turn it out into a hair-sieve and rub it through with the back of a wooden spoon to get the pips out. Put it back into the preserving-pan without the pips, add the skins and boil for two or three minutes, or until the skins fill and look plump; then let it cool and put it into jars and cover them to keep out the air.