Take grapes when they be almost through ripe and cut the stalks off and stone them in the side, and as fast as you can stone them throw sugar on them; you must take to every pound of grapes three quarters of a pound
of sugar, then take some of the sower grapes, and wring the juice from them, and put to every pound of grapes two spoonfuls of juice, then set them on the fire, and lift up the pan and shake it round for fear of burning, then set them on again, and when the sugar is melted, boil them as fast as you possibly can. When they look but very clear, and the syrup somewhat thick, they are ready.