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Wash grapes, separate skins from pulp.
Cook pulp into soft, sieve to remove seeds.
Add skins, then stir in sugar.Juice oranges and lemons.
Thinly slice peels, cover with cold water, heat to a boil
Drain and add to grape mixture with fruit juices.
Cook until thick, about 40 minutes. Add nuts.
Pour in hot sterilized jars. Seal at once.
Grape Conserve II
6 lb. stemmed grapes
6 lb. sugar
1 lb. raisins
3 oranges
1 cup chopped nuts
{Mixed Walnuts, Almonds, Macadamia
are my favorites}
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Remove hulls and cook pulp til tender. Rub through a sieve to
remove
seeds.
Combine pulp and hulls.
Add sugar, raisins, juice and grated
rind of oranges.
Cook until thick. Add nuts and remove from heat.
Pour into hot glasses and seal with paraffin.
Also
Try
Spicy Grape Conserve
{Concord Magazine}
Grape Conserve {Meal Master Recipes} |
