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 ounces 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 ounces jars.