Concord Grape Butter
Source: Vintage Recipes from Old Time Pickling and Spicing Recipes - Florence Brobeck (c. 1953)
2 lbs Concord grapes
1 1/2 tbsp grated orange peel
1 cp water
2 1/4 cps sugar
1/2 tsp powdered cinnamon
1/4 tsp powdered cloves
1/8 tsp grated nutmeg
1 - Wash grapes, drain, and pull from stems.
2 - Squeeze pulp from skins into agate or enamel kettle.
3 - Cook pulp slowly until soft, about 10 minutes.
4 - Put through sieve to remove seeds.
5 - Return pulp to kettle; add orange peel and water, and cook 10 minutes,
stirring frequently with wooden or enalel spoon.
6 - Add skins, heat to boiling; add sugar and spices; stir; cook over low heat until thick.
7 - Stir frequently.
8 - Seal at once in hot sterile glasses.
Makes 6 0r 7 six-ounce glasses.