Wash the grapes and pick from the stems. Put the fruit in the preserving
kettle and crush slightly. Heat slowly and boil gently for half an hour.
Crush the fruit with a wooden spoon.
Put a sieve or colander over a large bowl and spread a square of cheese
cloth over the sieve. Turn the fruit and juice into the cheese cloth;
drain well, then draw the edges of the cheese cloth together and twist
hard to press out all the juice possible.
Put the strained juice in a clean preserving kettle and on the fire.
When it boils up, draw back and skim. Let it boil up again and skim;
then add the sugar and stir until dissolved. Boil five minutes, skimming
carefully. Fill hot sterilized jars or bottles. Put the jars or bottles
in a moderate oven for ten minutes, in pans of boiling water. Have some
boiling juice and pour a little of it into the jars as they are taken
from the oven; then seal. Place on boards and set aside out of a cold
draft.
A good proportion of sugar and juice is 1 gill of sugar to a quart of
juice. The preparation and use of grape juice has been discussed at
length in an earlier bulletin of this series.[a]