Grape Jam
- Ready In:
- 40mins
- Ingredients:
- 5
- Yields:
-
8-10 cups
ingredients
- 3 1⁄2 lbs concord grapes
- 1⁄2 cup water
- 7 1⁄2 cups sugar
- 1⁄2 teaspoon butter
- 1 pouch Certo (pectin)
directions
- 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.
Reviews
-
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.
RECIPE SUBMITTED BY
Dee514
United States
I'm married (53 years to the same lucky guy) and have 2 kids, a daughter 47, a son 43, and 2 beautiful grand daughters (11 yrs and 14 yrs). I have always enjoyed cooking and baking, especially breads :)