12 qt. grapes
3 lb. sugar
Wash the grapes, remove them from the stems, and put them into a
preserving kettle. Heat very slowly and mash with a spoon, so that
enough juice will be pressed out and thus prevent the grapes from
scorching. Remove the juice as it forms and put it into a jelly bag.
When all of it has been taken from the grapes and strained through the
jelly bag, strain the pulp and put all the juice into a preserving
kettle, add the sugar, and bring to the boiling point. Pour into bottles
or jars, seal, and sterilize in a water bath for about 5 minutes.