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Tokay Grape Butter


4 lbs tokay grapes
water
sugar

Wash and stem the grapes. Add no more than 1 cup of water and cook until tender and collapsed. Process through an Power Strainer or sieve. Weigh the pulp and add 8 oz. of sugar for each pound of pulp. Cook until thick and creamy, stirring often and skimming the scum that rises while boiling. Hot pack in canning jars.

Yields three 8 oz. jars.




STACKS, The Art of Vertical Food

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