Grape Conserve

Wash grapes.

Separate skins from grapes and pulp.

For every six quarts of grape pulp, add 2 cups of cold water and boil them until the seeds are all loosened out.

Then run them through a Folely food mill, then put the seedless pulp back in a large dish with the skins.

Measure all this by the cup (as you put it in both pulp and skins).

To 3 cups of grape mixture, add 1 full cup of sugar and cook slowly for hours until real thick.

When it is nearly done, taste for sweetness, as more sugar may be added.