32 



BULLETIN 77, HAWAII EXPERIMENT STATION 



Grape conserve 



yield 2y 2 quarts 



4 pounds grapes or 6% cups pulp 2y 2 cups chopped English walnuts 



Wash and pick over ripe grapes. Remove skins and heat pulp slowly 

 until soft enough to press out seeds by rubbing pulp through a sieve. After 

 seeds are removed, combine pulp and skins. Look over raisins, remove 

 stems and wash. Combine grapes, raisins and sugar. Boil for 5 minutes, 

 add nuts, and cook 5 minutes longer. Pour into hot sterile jars and 

 seal with paraffin. 



Press grape pulp through a coarse sieve to remove seeds and skins. Mea- 

 sure, add sugar and grape juice. Cook slowly until thick. Stir frequently 

 to prevent burning. Pour into hot sterile glasses and seal with parrafRn. 



and skins after cleaning 



5 cups sugar 

 2 cups seedless raisins 



Grape butter 



yield 1 quart 



3 cups grape pulp from jelly extrac- 

 tion, with seeds removed 



3 cups sugar 



V 2 cup grape juice 



