Grape Jam
Old Time Pectin Free Grape Jam Recipe
9 cups grapes
6 Cups Granulated Sugar
How to make Grape Jam
Sterilize the jam jars and jam jar lids.
Wash grapes removing any damaged grapes, stems or organic matter.
In heavy saucepan, crush the grapes to break the skin and release grape
juice, add sugar and bring to a boil for about 40 minutes or so till the
grape mixture is thick. Stir frequently to prevent burning and sticking
to the pan.
With a thermometer test to see if the grape jam has reached the
temperature of 220F.
Remove from heat and skim off any foam.
Pour into sterilized jam jars (make sure you follow manuf. instructions
and leave head space)
Wipe rims, attach lids and place into the rack inside of a warm canner.
(make sure you use the rack so that you can lift out the jam jars after
they are processed. The jam jars will be very hot)
Following the manuf. instructions for canner use, cook the jam in the
jars then add the lids. Cool the sealed jars, check the seals, label and
store in dark, cool place.
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