4 qt. stemmed grapes 2 c. hot water 3 lb. sugar
Separate the pulp of the grapes from the skins, put it into a preserving kettle with the water, and heat to the boiling point. Cook slowly until the seeds can be separated from the pulp, and then remove the seeds by pressing the pulp through a sieve. Return to the preserving kettle with the grape skins.
Add the sugar, and cook the mixture slowly until it is thick, stirring constantly to prevent scorching. Care must be taken not to cook it too long, as the marmalade becomes quite stiff. Pour into hot, sterilized glasses, cool, seal, and label.