Grape Conserve - cooking recipe

Ingredients

grapes
2 c. cold water
1 c. sugar
1 c. walnuts (optional)

Preparation

Wash grapes.
Separate skins from grapes and pulp.
For every six quarts of grape pulp, add 2 cups of cold water and boil them until the seeds are all loosened out.
Then run them through a Folely food mill, then put the seedless pulp back in a large dish with the skins.
Stir.
Measure all this by the cup (as you put it in both pulp and skins).
To 3 cups of grape mixture, add 1 full cup of sugar and cook slowly for hours until real thick.
When it is nearly done, taste for sweetness, as more sugar may be added.