Preserved Grapes
Eight pounds will make one dozen and a half tumblers. To the grapes put an equal weight of sugar; then squeeze the pulp from the skin. Cook the pulp a few minutes and rub through a wine sieve to separate the seeds. Cook skins in the same water until soft (if you have no water left in the kettle, add some); skim them out and put in sugar. When it begins to cook put in pulp and skins, and cook slowly until they jelly. It should form a moderately stiff jelly.