Grape Juice

Ingredients

• Grapes
• Sugar

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

1. Wash the grapes and remove them from the stems.

2. Crush the grapes slightly in a preserving kettle.

3. Heat slowly and boil gently for 30 minutes.

4. Crush the fruit with a wooden spoon.

5. Place a sieve or colander over a large bowl and line it with cheesecloth.

6. Pour the fruit and juice into the cheesecloth and drain well.

7. Twist the cheesecloth to extract all the juice.

8. Put the strained juice in a clean preserving kettle and bring to a boil.

9. Skim the foam off the top when it boils.

10. Add sugar to the boiling juice and stir until dissolved.

11. Boil for 5 minutes, skimming carefully.

12. Fill hot sterilized jars or bottles with the juice.

13. Place the jars in a 350°F (175°C) oven for 10 minutes in pans of boiling water.

14. Pour a little boiling juice into the jars as they are taken from the oven, then seal.

15. Set the jars aside on boards, away from cold drafts.