GRAPE MARMALADE

4 quarts grapes
2 cups sugar (approximately)
1/2 lemon rind

Wash grapes. Separate skins and pulp. Simmer pulp
until soft. Remove seeds in colander. Combine skins and pulp.

Measure skins and pulp. Add 2/3 as much sugar as combined
skins and pulp. (I use less sugar, about 1/2 of above, to
accent tartness.) Simmer slowly, stirring frequently, until
juice sheets from spoon. Add the slivered skin of 1/2 lemon
when half done.

Place in sterilized jars. Store in refrigerator and use within 4 weeks.