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Grape Jam

Source of Recipe


Better Homes and Gardens






List of Ingredients



• 3-1/2 lbs. Concord grapes
  
• 2 cups water
  
• 4-1/2 cups sugar
  






Instructions



1. Wash and stem grapes. Measure 10 cups. Remove skins from half of the grapes; set aside.
   
   
2. In an 8- or 10-quart pot, combine the skinned and unskinned grapes. Cover and cook 10 minutes or until very soft. Press grapes through a sieve; discard seeds and cooked skins. Measure 3 cups of strained pulp; return to pot. Stir in the uncooked grape skins and water. Cook, covered, for 10 minutes. Uncover; stir in sugar. Bring mixture to a full rolling boil, stirring often. Boil, uncovered, about 12 minutes or until jam sheets off a metal spoon. Remove pot from heat; quickly skim off foam with a metal spoon.
   
   
3. Ladle at once into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 5 minutes. Remove jars and cool on a rack until set.
   
   Makes 6 half-pints.