4 qt. stemmed grapes
2 c. hot water
3 lb. sugar
Separate the pulp of the grapes from the skins, put it into a preserving
kettle with the water, and heat to the boiling point. Cook slowly until
the seeds can be separated from the pulp, and then remove the seeds by
pressing the pulp through a sieve. Return to the preserving kettle with
the grape skins. Add the sugar, and cook the mixture slowly until it is
thick, stirring constantly to prevent scorching. Care must be taken not
to cook it too long, as the marmalade becomes quite stiff. Pour into
hot, sterilized glasses, cool, seal, and label.
74. ORANGE-AND-PINEAPPLE MARMALADE.--No better combination can be
secured than oranges and pineapple. To make marmalade, both fruits are
cut into small pieces and then cooked in a thick sirup.