Bottled Fruits.

Te Aroha News, Volume V, Issue 247, 17 March 1888, Page 9

Bottled Fruits.

To Preserve Grapes.— Grapes are often put up whole, but the following method may be more desirable : — Pick the graDes off the stems, slip the pulp out ot the skins, place the skins in a preserving-pan with enough water to cover them, and boil slowly a quarter of an hour. In the meantime put the pulp into another preserving pan with enough water to keep it from burning, and boil two minutes. The seeds can now be easily lifted out, or the pulp may be put through a sieve. Now add the pulp to the skins, and weigh or measure it, and to every quart add eight ounces of sugar or honey. Boil together for ten minutes, pour into hot bottles, and at ones seal up. Grape Jelly. — For this the grapes should not be over ripo. Pick them from the stems, place in the preserving-pan with as little water as will keep them from burning ; stew quickly, stirring them with a wooden spoon until the skins and pulp begin to separate, then strain through a clean, cloth, or sieve. . Strain again through a jelly b a g previously wrung out of hofe i- water ; now measure the juice,' return it to -the preserving- pan, and boil the same, quickly for , twenty , minutes ; then add as many quarts, 1 of sugar as there were of juice , w.hen measured, and boil ten minutes more, tnen bottle or, put *n pots, as wished.

' * Yes/ said a mother-in-law, you 1 can. deceive ypur guileless' little wife,, young man/.btit her father's wife— never I' >