Grapes marmelade - The recipe

Shell the grapes, let them cook for half an hour, and sift. Once you have 3 kg of juice, boil it with 2 kg of sugar, until it's compact enough. The marmelade has to be red-violet.


From "Segreti di vecchie cucine in 300 ricette poplari d'inizio secolo" (secretes of old kitchens in 300 traditional recipes of the begining of the century), Dadò Locarno Editions