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Raisinee De Bourgogne

This is an old and very delicious French marmalade. Boil 2 pounds of ripe grapes with 1 cup of water, stirring until soft. The grapes must, of course, be free from seeds and stems. Press through a sieve, forcibly; add 2 pounds of ripe pears, peeled and sliced, and stir until reduced to half the amount. Sweeten to taste, strain again, and put into jars. Set it, in the jars, in the oven overnight, then keep in a cool place. Serve with toast or rolls, for breakfast or afternoon tea.