|
|
|
|
|
Separate pulp from skins of grapes. Chop skins in blender.
Cook skins gently 15 to 20 minutes, adding only enough water to
prevent sticking (about ½ cup).
Cook pulp without water until soft; press through food mill to remove seeds.
Combine pulp, skins and sugar.
Bring slowly to boiling, stirring occasionally until sugar dissolves.
Cook rapidly almost to jellying point - about 10 minutes.
Stir frequently.
Pour boiling hot into sterilized jars.