 |
Grape Jam
 Print Version |
 Email To A Friend
2 qts. stemmed Concord grapes
6 c. sugar
Separate pulp from skins of grapes, if desired. Chop skins in blender. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp without water until soft; press through food mill to remove seeds. Combine pulp, skins and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly almost to jellying point, about 10 minutes. Stir frequently. Pour boiling hot into sterilized jars. Adjust caps. Makes 3 pints.
Print |
Back to Jam, Jelly & Preserves Recipes |
Back to Main Recipe Page
|
