Squeeze with your fingers the pulp from each grape. Put the pulps on the
fire, and boil them until they are tender; then press them through a
colander, so that the seeds may be taken out; now add the skins to the
pulps and juice. Put a cupful of sugar to each cupful of fruit, and boil
all together until of a thick consistency. Green-grape preserves are
also nice. In managing the green grapes, halve them, and extract the
seeds with a small knife. Put also a cupful of sugar to a cupful of
fruit. Many prefer the green to the ripe grape preserves.