Grape And Pear Marmalade

Grapes. Sugar. Pears.

Use equal weights of ripe grapes and pears. Pick and wash the grapes, then cook them in a little water until soft, and press them through a colander or fruit press. Add the pears, peeled, cored, and sliced, and simmer until thickened.

Use a wooden spoon or paddle for stirring and keep an asbestos mat under the preserving pan to prevent burning. Sweeten to taste, and pack in jars.

Grape Bar-Le-Duc

Green grapes. Sugar.

Wash and dry green grapes, then cut them in halves and remove the seeds. Weigh the grapes and to each pound allow one pound of sugar. Put the grapes into a preserving pan with enough water to come half the depth of the fruit. Heat slowly and when near the boiling point sprinkle in the sugar, a little at a time, adding more as it melts. When a syrup is formed, skim and simmer, until a little dropped on a saucer forms a jelly.

Stir as little as possible, in order to keep the shape of the grapes, and if the cooking is done slowly, and care taken that it does not scorch on the bottom of the pan, there will be little need of stirring.

Seal in small glasses.

Grape Fruit Marmalade

4 grape fruit. 6 lemons. 6 oranges. Sugar.

Cook the grape fruit and the oranges separately in water to cover them, until soft enough to be easily pierced with a fork. Leave over night in the water in which they have been boiled. In the morning cut the grape fruit in halves, scoop out the pulp and press through a colander or fruit press to remove the seeds and tough core. Shred the rinds fine with a sharp knife.

Cut the oranges in slices, saving the juice from both fruits. To the shaved skins and pulp allow two quarts of cold water. Now measure and add one and one-half times the quantity of sugar, having both the sugar and juice hot. Add the strained lemon juice, then cook gently until thick.

Pour into sterilized glasses, but do not seal down for a day.

Grape Marmalade

1 gallon stemmed green grapes . Sugar.

Stem and wash the 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 twenty-five minutes, taking care that it does not bum, then pour into glasses.

Cover with melted paraffin.