Any kind of fruit can be preserved by this method, but it is
particularly good for apples, pears, and sweet plums. No sugar need be
used in this process.
Boil 6 quarts of grape juice in an open preserving kettle, until it is
reduced to 4 quarts. Have the fruit washed and pared, and, if apples or
pears, quartered and cored. Put the prepared fruit in a preserving
kettle and cover generously with the boiled grape juice. Boil gently
until the fruit is clear and tender, then put in sterilized jars.