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Grape Butter

Pennsylvania Dutch Cooking from AlansKitchen.comIngredients:

  •    1  pint grapes

  •    1  pound sugar

  • 1/8  teaspoon salt


  1. Skin grapes. 

  2. In 1 saucepan, add the grape skins. 

  3. In another saucepan, add the grape pulp. 

  4. Scald the pulp and cook the skins until tender. 

  5. In a kettle, combine the pulp and skins. 

  6. Simmer until you can clearly see the seeds. 

  7. Rub through a sieve, return juice to kettle, and add sugar. 

  8. Stir over low heat until you dissolve the sugar.  Add salt. 

  9. Increase heat to moderate and boil rapidly until mixture thickens, constantly stirring. 

  10. Pour into hot jelly glasses.

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