6 quarts of grapes.
1 quart of sugar.
1 gill of water.
Squeeze the pulp of the grapes out of the skins. Cook the pulp five
minutes and then rub through a sieve that is fine enough to hold back
the seeds. Put the water, skins, and pulp into the preserving kettle and
heat slowly to the boiling point. Skim the fruit and then add the sugar.
Boil fifteen minutes.
Sweet grapes may be canned with less sugar; very sour ones may have
more.