Quantity: 6 half-pints
Jar size: Half-pints or pints
Ingredients:
2 quarts stemmed Concord grapes
6 cups sugar
Instructions:
1. Sterilize canning jars and keep hot; and prepare two-piece canning lids according to manufacturer’s directions.
2. Sort and wash grapes; remove from stems. Remove skins from grapes by bringing water to a boil in a saucepan and also have a bowl filled with iced water. Take a cluster of grapes and dip it in a few seconds in the boiling water, then stop cooking by plunging the cluster into the iced water. Skins will now be easy to remove.If desired, chop skins in a food blender or chopper.
3. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about ½ cup).
4. Cook pulp without water until soft; press through a sieve or food mill to remove seeds.
5. Combine pulp, skins and sugar. Bring to 220°F, about 10 minutes.
6. As mixture thickens, stir frequently to prevent sticking.
7. Fill hot jam into hot jars, leaving ¼ inch headspace.
8. Wipe rims of jars with a dampened clean towel; adjust two-piece metal canning lids.
9. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Boiling Water Canner or Steam Canner
|
|
Process Times at Altitudes of: |
||
Style of Pack |
Jar Size |
0-1000 ft |
1001-6000 ft |
Above 6000 ft |
Hot |
Half-pints or Pints |
5 min |
10 min |
15 min |
Source: