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Grape Jam




Source of Recipe


www


Recipe Introduction


Liquid Pectin


List of Ingredients




3.3 lb (1.5 kg) Concord grapes
1/2 cup (125 ml) water
7 1/2 cups (1875 ml) granulated sugar
1 pouch (85 ml) BERNARDIN Liquid Pectin


Recipe



Place 8 clean 250 or 236 ml mason jars on a rack in a boiling water canner; cover jars with water and heat water to a simmer (180°F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use.

Wash and stem grapes. Combine with water in saucepan. Bring mixture to a boil; reduce heat. Crush, cover and boil gently 5 minutes. Press through a sieve to remove seeds. Measure 4 1/2 cups (1125 ml) pulp.

Combine prepared grape pulp and sugar in a large, deep stainless steel saucepan. Over high heat, bring mixture to a full rolling boil. Stirring constantly, boil hard 1 minute. Remove from heat.

Immediately stir in Liquid Pectin, mixing well. To prevent floating fruit, stir slowly 3 minutes. Skim foam.

Ladle jam into a hot jar to within 1/4 inch (0.5 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely & firmly until resistance is met –fingertip tight. Do not overtighten. Place jar in canner; repeat for remaining jam.

Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process –boil filled jars – 10 minutes.* When processing time is complete, turn heat off and remove canner lid. When boil subsides - bubbles no longer rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands.

After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place.

Makes about 8 x 250 or 236 ml jars.