Hot Crab Dip - cooking recipe

Ingredients

1 1/2 lb. cream cheese
2 lb. crab meat
1 medium onion, minced
juice of 2 lemons
1/2 tsp. salt
grated American cheese

Preparation

Select grapes that are not too ripe.
Wash before pulling off stem; wash again.
Place in kettle.
Cover with water and boil until tender.
Drain juice through cheesecloth.
Boil to reduce 1/3 or 1/2.
Measure, using 1 cup of juice to 1 cup of sugar. Bring to a hard boil and cook until jellies.
Pour into hot, sterilized glasses.
When cool, cover with paraffin.