Required: Three-quarters of a pound of sugar to each pound of fruit. This jam should be made either from the tiny green grapes which grow out of doors in many parts of England and never really ripen, or from the grape-berries which have to be trimmed off vines. Wash the fruit, put it in a preserving-pan with the sugar; when the latter has dissolved slowly by the side of the fire, bring it to the boil. Skim it carefully, then let it boil steadily until some of the juice, when allowed to get cold, will set in a jelly. Pour it into dry jars and cover when cold.