Take ripe juicy grapes, pick them from the steins; put them into a
large earthen pan, and mash them with the back of a wooden ladle,
or with a potato beetle. Put them into a kettle, (without any
water,) cover them, closely, and let them boil for a quarter of an
hour; stirring them up occasionally from the bottom. Then squeeze
them through a jelly-bag, and to each pint of juice allow a pound
of loaf-sugar. Dissolve the sugar in the grape juice; then put it
over a quick fire in a preserving kettle, and boil and skim it
twenty minutes. When it is a clear thick jelly, take it off, put
it warm into tumblers, and cover them with double tissue paper cut
to fit the inside.
In the same manner you may make an excellent jelly for common use,
of ripe fox grapes and the best brown sugar; mixing with the sugar
before it goes on the fire, a little beaten white of egg; allowing
two whites to three pounds of sugar.