Wash the grapes and remove them from the stems. Put them with the water
into a preserving kettle, and heat gradually until the skins of the
grapes burst. Dip off as much juice as possible, and put it into a jelly
bag. Continue to heat and dip off the juice in this way until the pulp
is comparatively dry. Then add a little more water to the pulp and put
it in the bag to drip. When all the juice has dripped through the bag,
pour it back into the preserving kettle, add the sugar, and bring to the
boiling point. Stir frequently, so that the sugar will be well
dissolved. Pour into jars or bottles, seal, and sterilize by cooking for
about 5 minutes in hot water that nearly covers the bottles. Any large
receptacle that will hold sufficient water may be used as a sterilizer.

63. UNFERMENTED GRAPE JUICE WITHOUT WATER.--When grape juice is made
without water, it is both thick and rich. Consequently, it should
usually be diluted with water when it is served as a beverage.

UNFERMENTED GRAPE JUICE WITHOUT WATER

12 qt. grapes
3 lb. sugar

Wash the grapes, remove them from the stems, and put them into a
preserving kettle. Heat very slowly and mash with a spoon, so that
enough juice will be pressed out and thus prevent the grapes from
scorching. Remove the juice as it forms and put it into a jelly bag.
When all of it has been taken from the grapes and strained through the
jelly bag, strain the pulp and put all the juice into a preserving
kettle, add the sugar, and bring to the boiling point. Pour into bottles
or jars, seal, and sterilize in a water bath for about 5 minutes.