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Wash and stem the
Wild Grapes (4 cups)
Place in a saucepan and crush with a potato masher. Add
Water (1/4 cup)
, cover and cook on medium heat for 15 minutes.
Strain out the juice and discard the pulp and seeds. Let the juice sit overnight to let the tartrate crystallize and settle to the bottom of the container or cling to the sides.
Carefully pour off the juice into a measuring glass. Add in an equal amount of
Granulated Sugar (1 1/2 cups)
Bring to a rapid boil and boil until it is thickened.
Pour into mason jars, seal and refrigerate.
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