Recipe by Dib's
Here's another recipe for all you owners of Concord Grape Vines!
Top Review by jewelsf
Wonderful and so simple! I wanted skins in my jam so I removed the skins from the grapes and cooked the skins and pulp separately, and then when I ran the pulp through the food mill I added it straight to the skins and continued with the recipe. I ended up with 3 and 1/2 half-pint jars.
Directions See How It's Made
- Wash and stem grapes.
- Place in a large stainless or enamel pot.
- With a potato masher or wooden spoon mash grapes.
- Bring to a gentle boil and reduce heat to an "active" simmer.
- Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
- Run the grapes through a food mill to remove seeds.
- Return pulp to the saucepan.
- Bring to a boil and stir in honey.
- Stir often to prevent scorching.
- After about 10 minutes you should not be able to stir down the boil.
- Test for gel point.
- Jelly/puree will begin to darken and thicken up.
- This should take around 15 to 20 minutes from the boil point, but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes.
- Ladle into clean hot sterile jars leaving 1/4 inch head space, and seal.
- Process in a boiling water bath for 10 minutes.