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GRAPE CONSERVE(Preserved Fruit) - (The International Jewish Cook Book)
Remove the stems and skins from five pounds of grapes and boil the pulp
until tender; then press it through a sieve. Boil the skins of three
juicy oranges until tender, then chop fine. Put the grape skins and the
pulp into a saucepan; add the orange juice, the boiled skins, five
pounds of sugar, one pound of raisins--the muscat seeded--and one pound
of shelled walnuts and boil until quite thick.
GRAPE CONSERVEWash and drain ten pounds of ripe grapes, separate the skins from the
pulp, stew pulp until soft, mash through a sieve, reject seeds.
Place pulp and skins in a preserving kettle, add a half pound of
seeded raisins and juice and pulp of 4 oranges. Measure and add to
every quart of this 3/4 of a quart of sugar. Cook slowly, until the
consistency of jam. A cup of coarsely-chopped walnut meats may be
added, if liked, a few minutes before removing jam from the range.
Fill pint jars and seal.
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