Grape Conserve Recipe
Ingredients
| 4 pounds Concord grapes | ||
| Water | 1/2 Cup (16 tbs) | |
| Grated rind and juice of 1 orange | ||
| Grated rind and juice of 1 lemon | ||
| Salt | 1/4 Teaspoon | |
| 1 1/2 cups seeded raisins | ||
| Sugar | 4 Cup (16 tbs) | |
| Pecans and walnuts | 1 Cup (16 tbs), chopped | |
Directions
Wash grapes, drain, and remove stems.
Slip skins from pulp and reserve.
Heat pulp to boiling and rub through coarse sieve to remove seeds.
Add water, grated orange and lemon rinds, salt, and raisins.
Cook for 15 minutes.
Add orange and lemon juices and grape skins.
Heat to boiling.
Add sugar and cook until conserve is thick, stirring frequently to prevent scorching.
Add nuts during last few minutes of cooking.
Pour into hot sterilized jelly glasses and cover at once with 1/8 inch hot paraffin.
Slip skins from pulp and reserve.
Heat pulp to boiling and rub through coarse sieve to remove seeds.
Add water, grated orange and lemon rinds, salt, and raisins.
Cook for 15 minutes.
Add orange and lemon juices and grape skins.
Heat to boiling.
Add sugar and cook until conserve is thick, stirring frequently to prevent scorching.
Add nuts during last few minutes of cooking.
Pour into hot sterilized jelly glasses and cover at once with 1/8 inch hot paraffin.
Chef
