Prep 15 mins
Cook 25 mins
Posted by request. I haven't made grape jam in years (since my kids were small). Unfortunately, I never wrote down how much this recipe makes, I remember it did make a lot (8-10 cups???)
- Remove the skins from the pulp and set them aside.
- Place grape pulp in stainless jelly pot with water.
- Bring to boil and simmer 5 minutes.
- Strain to remove the seeds.
- Chop the skins and add to the cooked pulp.
- Measure out 5 cups of the grape pulp mixture and return the pulp to jelly pot.
- Add sugar and butter.
- Heat on medium heat until sugar is melted, then adjust to high heat.
- Heat and stir to full rolling boil that will not stop.
- Add 1 pouch Certo and return to full rolling boil at high heat.
- Boil exactly one minute stirring constantly.
- Fill jars to 1/8 inch from the top.
- Seal with lids.
- Invert jars for 5 minutes.
Maybe a little sweet, but works with any slip-skin grape. The basic recipe, for Concord grapes, also is in the original Joy of Cooking. And the prep method also works for grape pie. For the pie, use a tablespoon of granulated tapioca for each cup of grape filling, simmer 5 minutes, then cool before filling the crust. As with any jelly/jam recipe, a prep step should be that after you wash the jars, set them upright in a 300-degree oven for 20 minutes. Let them cool to below 200F before filling, to avoid a steam burst. Sterilize lids by immersing in boiling water for 10 minutes. I have kept jellies and jams for over 10 years with these precautions.
This is delicious! I ended up with 5 pint jars and wish I had made more. Very "grapey"
Question: Will just inverting the jars after they are full be sufficient to seal/store/keep the jam for several months??? Frank