Grape Jam
4
lb grapes
2
oranges; juiced & zested
5
cup sugar
1
cup raisins
1
pn salt
Wash
grapes and remove stems. Peel off skins and reserve; place grape
pulp
in a saucepan. Cook pulp over low heat 6 to 7 minutes, then
press
through a coarse sieve to remove seeds. Discard seeds; return
pulp
to saucepan. Add orange rind and juice, sugar, raisins and salt,
and
continue to cook over low heat, stirring constantly. As the
mixture
thickens, add grape skins and cook 6 to 8 minutes or until
quite
thick.
Pour
into sterile hot jars and seal while hot.
Makes about 3 1/2
pints.
Concord Grape Jam
4
lb ripe concord grapes
1
cup water
7
1/2 cup sugar
1/4
cup powdered pectin
Squeeze
the pulp from the grape skins into a preserving kettle,
reserving
the skins. Add the water to the kettle and simmer,
covered,
for 5 minutes. Strain the pulp to remove the seeds and
return
to the kettle. Grind the reserved skins and add them to the
strained
pulp. Stir in the sugar and pectin and bring slowly to a
full
rolling boil. Boil hard for 1 minute, stirring constantly.
Remove
from heat and stir and skim for 5 minutes. Ladle into hot,
sterilized jars and
seal immediately.
Ripe Grape Jam
4
1/2 cup prepared fruit
1/2
cup water
7
cup sugar
1/2
bottle fruit pectin
Use
only fully ripened grapes. Separate skins and pulp. Simmer pulp 5
minutes.
Remove seeds by sieving. Crush skins. Add pulp. Add water and
stir
until mixture boils. Cover, and simmer slowly 30 minutes. Measure
fruit
into large kettle. Add sugar. Mix well. Heat rapidly to full
rolling
boil. Stir constantly before and while boiling. Boil hard 1 minute.
Remove from fire.
Stir in fruit pectin. Skim.