Grape Marmalade

Preparation info
    • Difficulty


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By Lizzie Black Kander

Published 1903

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  • 4 lbs. grapes
  • 4 lbs. sugar


Pick over, wash, drain, and remove stems from grapes. Heat to boiling point and cook slowly until seeds are free. Rub through fine sieve. Return to kettle, and add equal measure of sugar; cook slowly thirty minutes, stirring occasionally to prevent burning. Put in jars or tumblers.