"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Grape Jam Recipe

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This recipe for Grape Jam, by , is from The Groskopf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gayle Groskopf
Added: Wednesday, April 6, 2005

Category:
Category:

Ingredients:  
Ingredients:  
3 - 1/2 lbs. grapes (concord)

Remove stems, slip skin off, set aside. Place pulp in large sauce pan, add 1/2 cup water, boil, then cover and simmer 5 minutes. Strain to remove seeds. Grind or chop skins finely and add to pulp. Measure 5 cups into sauce pan. Mix in 7 1/2 cups sugar. Cook until full rolling boil over high heat, stirring constantly. Boil hard 1 minute (may add 1/2 tsp. butter to reduce foaming if desired) Remove from heat. Immediately stir in 1 pouch certo and quickly skim off foam. Ladle into clean jars and cover. Set out for 24 hours then freeze.

Directions:
Directions:
OR:

place sealed jars in canner and cover with water 1 to 2 inches above jars, cover canner, boil 5 minutes, let cool. Jar lids should be concave. Allow to set several days before use.

Note; may reduce amounts of grape pulp to 3 cups and 5 3/4 cups sugar for smaller batch.

 

 

 

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