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(Preserved Fruit) - (The International Jewish Cook Book)

Squeeze the pulp into one bowl and put the skins into another. Press the
pulp through a sieve, weigh the grapes before you squeeze them and allow
three-quarters of a pound of sugar to a pound of fruit. Put the strained
pulp and sugar on to boil, the skins also, and boil slowly until thick.
It will be much easier for you to heat the pulp before straining.

Other Recipes

Grape Preserves

Wash the grapes, weigh, having equal weight of sugar and grapes; then

pulp the grapes, put the pulp in a kettle and boil twenty-five

minutes. Rub through a sieve; return this to the kettle, add the

sugar, and boil thirty minutes, then put in the skins and boil ten

minutes.--Miss R. H. Nash.

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