Stem and wash ripe or partly ripe grapes. Bring slowly to a boil without added water. Cover and cook until soft enough to mash well. Drain in jelly bag overnight. In the morning measure 2 cups juice into kettle, boil uncovered exactly five minutes. Pour in 1-1/2 cups sugar. Turn off heat and continue stirring for exactly 5 minutes. Pour at once into three 6 oz. glasses and paraffin. Repeat process until all the juice is used.
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