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GRAPE HULL PRESERVES 
4 lbs. grapes
1 box Sure-Jel
3 tbsp. lemon juice
7 1/2 c. sugar

Wash grapes slip skins from grapes and sauce. Bring pulp to a boil; simmer 5 minutes. Rub pulp through strainer to remove seeds. Combine deseeded pulp with skins and simmer 15 to 20 minutes, or until skins are tender. Refrigerate overnight. Next day, dissolve sure Jell in grapes; add lemon juice. Bring to hard boil; add sugar all at once. Boil hard one minutes. Remove from heat. Stir and skim 5 minutes. Pack in hot sterile jars. Makes 9 half pints.
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 Rating: 4.5 / 5 - Reviews: 2
Aug 27, 10:56 PM
Iva Eden (Georgia) says:
Sep 2, 11:41 AM
LaViece Moser (Florida) says:

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