Grape Juice

For drinking or jelly-making.

From the box of C.N. sold in De Soto, Kansas.

1. Grape Juice

  1. Wash and pick grapes from stem. Discard all bruised and spoiled grapes.
  2. Put into kettle and crush slightly.
  3. Heat slowly and boil until soft.
  4. Cover sieve or colander with cheesecloth. Pour fruit into colander and drain.
  5. Draw edges of cheesecloth together and twist to get all the juice. Add a little water to the pulp. Re-cook and make second extraction.
  6. Measure juice and allow 3/4 c. of sugar for each 4 c. of juice.
  7. Let juice without sugar boil up. Pull off fire and skim.
  8. Add sugar; stir until dissolved and boil 5 minutes.
  9. Fill sterilized jars and seal. For drink dilute one half. Do not add sugar if juice is to be used later for jelly.

    Catherine Nichepor

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