Grape Juice (1)

Wash grapes and pick from stems. Put fruit in preserving kettle and crush slightly. Heat slowly and boil gently for half an hour. Crush fruit with wooden spoon; strain through cheesecloth over sieve or colander. Drain well, then draw the edges of cheesecloth together and twist hard to press out all the juice possible. Measure strained juice and put in a clean preserving kettle and on fire. When it boils up, draw back and skim. Let it boil up again and skim. Add one gill of sugar for each quart of juice. Stir until dissolved. Boil 5 minutes, skimming carefully. Fill hot sterilized jars or bottles. Put jars in a moderate oven for 10 minutes in pans of boiling water. Fill jars with more boiling juice and seal.

Grape Juice (2)

Prepare grapes as above. Put in double boiler (18o°-2000), crush, and heat. Strain, put in sterilized jars or bottles, and set in water which is kept at or below boiling 10 minutes. Fill to overflowing with boiling juice and seal.