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Grape Jam

Mrs. S. W. Cheever.

Take your grapes, separate the skin from the pulp keeping them in separate dishes, put the pulp in your preserving kettle with a teacup of water; when thoroughly heated, run them through a colander to seperate the seeds; then put your skins with them and weigh; to each pound of fruit, put three-fourths of a pound of sugar; add merely water enough to keep from burning; cook slowly three-fourths of an hour. This is a delicious jam, and worth the trouble.