Originally Published:
Jubilee Cook Book, 1887
Original Images:

Pick the grapes from the stems and after washing put them in a preserving kettle, and heat them, taking care to bruise them with a ladle or potato masher until the juice runs freely, then pour into a coarse linen bag and let it drip over a crock one night. Measure one pint of juice to one pound of sugar. Boil the juice fifteen or twenty minutes before putting in the sugar, after adding the sugar, let it boil from three to five minutes.