Source in .scx format of Easy Grape Jam
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<RecipeHeader>
<RecipeTitle>Easy Grape Jam</RecipeTitle>
<Category></Category>
<NbPersons>0</NbPersons>
<PortionYield quantity="1.0" unit=""></PortionYield>
<PrepTime hours="0.0"></PrepTime>
<TotalTime hours="0.0"></TotalTime>
<Source></Source>
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<IngredientList>
<IngredientText>I used the bottom recipe to prepare the fruit and then used the first recipe to make the jam.
Ingredients</IngredientText>
<Ingredient id="-1" quantity="3.0" unit="pounds" comment="" defaultState="true" weightGram="448.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="3.0" unit="pounds">3 pounds</IngredientQuantity>
<IngredientItem>flavorful grapes</IngredientItem>
<IngredientComment>concord or otherwise (about 2 quarts)</IngredientComment>
</Ingredient>
<Ingredient id="181" quantity="1.0" unit="cup" comment="" defaultState="true" weightGram="236.8" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="1.0" unit="cup">1 cup</IngredientQuantity>
<IngredientItem>water</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="825" quantity="2.0" unit="cup" comment="" defaultState="true" weightGram="201.59999" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="2.0" unit="cup">2 cup</IngredientQuantity>
<IngredientItem>granulated sugar</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<IngredientText>4 (6 was too many) tablespoons low sugar pectin</IngredientText>
<Ingredient id="1178" quantity="0.5" unit="cup" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.5" unit="cup">1/4 to 1/2 cup</IngredientQuantity>
<IngredientItem>lime</IngredientItem>
<IngredientComment></IngredientComment>
</Ingredient>
<Ingredient id="233" quantity="0.0" unit="" comment="" defaultState="true" weightGram="0.0" included="true" cooked="false" isAutoId="true" isAutoWeight="true" isAutoUnit="true">
<IngredientQuantity quantity="0.0" unit=""></IngredientQuantity>
<IngredientItem>lemon juice</IngredientItem>
<IngredientComment>alternative</IngredientComment>
</Ingredient>
</IngredientList>
<RecipeText>Procedures
1
Prepare boiling water canner and sterilize 5 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.
2
Wash and stem grapes, removing any split or compromised ones. Don't worry if small stems remain on the fruit, since they will be strained out along with the seeds. In a nonreactive, heavy-bottomed saucepan bring grapes and water to a boil and then reduce to a simmer.
3
Simmer grapes, periodically stirring and crushing, until they've begun to lose their shape and you can see seeds floating in the mix, about ten minutes. Remove from heat and cool slightly.
4
Set a food mill (with the smallest sieve in place) over a large, heatproof bowl or pitcher, and pour grapes and cooking liquid through. Mill until all that remains are the seeds, skins, and stems. You will have about 4 cups (32 ounces) of grape pulp.
5
In the same, nonreactive saucepan, stir grape pulp together with sugar, pectin, and citrus juice and bring to a boil over high heat. Cook until the mixture registers 220°F on a candy or instant read thermometer.
6
Turn off heat and skim any foam with a spoon. Ladle jam into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
7
Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.
8
After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
9
Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.
DAY 1-- Prepare the fruit:
1. Take 3 lbs of grapes, remove the stems and crush the fruit. I used a potato masher for the crushing step.
2. Place the mixture in a deep saucepan (you’ll want the sides to be relatively high so the liquid doesn’t bubble over later in the process) and add 1/2 cup of water.
3. Bring to a boil then cover and reduce to a simmer for 10 minutes.
4. Prepare a few layers of cheesecloth by draping them over a bowl. Take the fruit and pour the contents over the cheesecloth. I let this sit overnight. Be sure that your cheesecloth is suspended high enough such that it doesn’t touch the liquid that has dripped through to the bowl. Don’t squeeze the cheesecloth or your juice will become cloudy.
DAY 2—Make the jelly:
1. Use 4 cups of the strained juice. Pour the juice into a large pot and add the 7 cups of sugar. (No, that isn’t a typo—7 cups is A LOT of sugar but that is the amount stated in the recipe. Don’t get scared off now, this jelly will be delicious!)
2. Bring the juice and sugar to a boil and stir constantly. The mixture is going to start to rise up the sides of the pot. Keep stirring until you can’t feel the sugar scraping against the pot. The lack of that sugar sound means it is completely dissolved.
3. Stir in one pouch of the liquid pectin. Bring back to a full boil for exactly one minute—keep stirring! Remove the pot from the heat and try to skim off any foam that may be on top.
Canning the jelly:
If you wish to can the jelly proceed as follows, or, if not simply put the jelly in jars and leave in the refrigerator.
Ladle the jelly into sterilized jars leaving 1/8 inch of space at the top. Clean any drips off of the rims then cover with the two-piece lids. Place the jars in a boiling-water canner and process for 10 minutes, or for as long as is required at your altitude. Remove the jars and allow to cool.
The details of boiling-water canning are further explained in the Bell Blue Book of Preserving and also on the instructions included in the Certo Liquid Pectin packets. If this is your first time canning jelly please be sure to read more detailed directions before starting. It helps to have all of your equipment sterilized and prepared ahead of time so that you can be one step ahead of the very hot and very bubbly boiling pots on your stovetop!
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