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L. Gagnore cookbook, 1930-1940
Page 17
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being enough to keep the sugar from sticking unitl the heat begins to draw out the fruit juices. Grape Jam or Marmalade. Pick over, wash, and drain and remove stems from grapes. Separate pulp from skins. Put pulp in preserving kettle. Heat to the boiling point and cook slowly until seeds separate from pulp. Run thorough a hair sieve. Return to kettle with skins, and an equal measure of sugar and cook slowly thirty minutes, occasionally stirring to prevent burning. Put in stone jars or in tumblers. Apple Butter. Strain the pulp of cooked apples through a colander. To one pound of pulp add three
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being enough to keep the sugar from sticking unitl the heat begins to draw out the fruit juices. Grape Jam or Marmalade. Pick over, wash, and drain and remove stems from grapes. Separate pulp from skins. Put pulp in preserving kettle. Heat to the boiling point and cook slowly until seeds separate from pulp. Run thorough a hair sieve. Return to kettle with skins, and an equal measure of sugar and cook slowly thirty minutes, occasionally stirring to prevent burning. Put in stone jars or in tumblers. Apple Butter. Strain the pulp of cooked apples through a colander. To one pound of pulp add three
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