Stem and wash 8 lb. grapes, then drain them and put them into a preserving pan with two cupfuls of water.

Cook until soft, rub through a sieve, or force through a fruit press and add an equal amount of sugar to the pulp. Boil hard for about 25 minutes, or until when tested in a saucer it will form a jelly, then pour into dry sterile jars.

This is a useful recipe for utilising grapes spoilt by hail. Green grapes may be used as well, giving a nice tart flavour, which is very agreeable when served with sweet puddings.