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Grape Marmalade

The following recipe was transcribed ver batim from 

The Chicago Record-Herald

Chicago, Illinois

September 13, 1913

Wash and stem the grapes, remove skins, heat the pulp and press through a sieve to remove the seeds. Adds the skins to the pulp and place it on a fire, then add three cupfuls of very hot sugar to each of four cupfuls of fruit and let simmer twenty minutes. If the grapes are very ripe, add a little lemon juice. Turn the mixture into glass jars and seal.

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