THE DELICIOUS GEAPE 



RECIPES FOR MAKING JAMS AND JELLIES. 



NO fruit comes at a better season for 

 preserving than the grape. It 

 does not ripen until most of the 

 other summer fruit is gone. To be sure, 

 the unripe grapes must be plucked during 

 the late summer, but these are used for one 

 or two receipts only. 



Green Grape Jelly. — For this delicious 

 sweet the ordinary wild or fox grapes are 

 the best. They will usually be found grow- 

 ing by the roadside. If plucked before they 

 begin to color they will make an exquisite 

 green jelly of quite a different flavor from 

 that which is obtained by using them when 

 partly ripe, in which state they are a light 

 pink and produce a jelly of that color. In 

 either case the process is the same. 



Strip the grapes from the stems and place 

 them in a large earthen jar. Stand this in 

 a larger vessel containing water. Place 

 over the fire, and as the grapes begin to 

 soften stir them from time to time with a 

 wooden spoon. Do not hasten this part of 

 the work, but let them stand and steam un- 

 til thoroughly crushed, a process which of- 

 ten requires several hours. When well 

 broken, place the grapes in a flannel jelly 

 bag and let drip without squeezing until the 

 juice is well extracted. Measure, and for 

 every pint allow one and a half pounds of 

 good granulated sugar. Put the juice in a 

 preserving kettle and put the sugar on plat- 

 ters. Stand the sugar in an oven to heat 

 and place the juice over a fire. Let boil 

 for twenty minutes and skim carefully from 

 time to time. Then turn in the hot sugar 

 and let boil up once. Remove from the fire 

 immediately and turn into jelly glasses while 

 hot. Let stand uncovered until firm, then 

 cover the glasses and store in a clean place. 



Ripe Grape Jelly. — For this purpose 



wild grapes are, perhaps, the best of all, but 

 the Catawbas yield a jelly of particularly 

 beautiful color and delicious flavor, and any 

 good sort can be used. Proceed exactly as 

 directed for wild grape jelly, using one 

 pound of sugar to one pint of juice in place 

 of i^ pounds. 



Grape Marmalade. — Choose ripe grapes 

 of any familiar kind, and place them in the 

 preserving kettle with just enough water to 

 prevent them burning. Cook slowly at the 

 side of the stove until they are well broken 

 and mashed. Then press through a sieve 

 and measure the pulp. For each pint allow 

 half-pound of sugar. Place the grape pulp 

 over the fire, let boil for twenty minutes, 

 add the sugar and let boil from ten to 

 twenty minutes longer, or until when a drop 

 of the mixture is put on the plate it will re- 

 tain its shape without spreading. Stir con- 

 stantly while cooking. Skim carefully from 

 time to time, and when done pack in small 

 jars. 



Grape Catsup. — To make a delicious 

 relish for cold meats, choose ripe Concord 

 grapes, and to each 6 pounds allow I pint 

 of vinegar, 2 pounds of sugar, 2 teaspoon- 

 fuls of cinnamon, i teaspoonful of cloves, 

 I of mace, i of allspice (all ground), i tea- 

 spoonful of salt, and 3^ teaspoonful of cay- 

 enne pepper. Remove the grapes from 

 thei rstems and wash and place them in a 

 preserving kettle with the vinegar. Let all 

 boil for twenty minutes, and then rub them 

 through a sieve. Return the pulp to the 

 kettle and boil until it becomes thick and 

 clean. Then add the sugar and the spices. 

 Boi^ for twenty minutes, add more pepper 

 if liked, bottle and cork tightly. 



Grape Jam. — This delicious jam can be 

 made from either the cultivated or the wild 



