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old fashioned grape jam (no pectin added)

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(118)

practicalselfreliance.com
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Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 1 hours

Servings: 8

Ingredients

Remove All · Remove Spices · Remove Staples

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Instructions

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Step 1

Seed grapes as discussed above by squeezing the grape flesh out of the skin and then cooking the pulp down.  Put the pulp through a fine mesh strainer and then re-combine the filtered pulp with the grape skins.

Step 2

Add the skins and pulp into a saucepan along with the sugar and cook the mixture until it reaches gel stage, about 10-15 minutes.  Experienced jam makers can watch for when the type of bubbles change and take on a glossy look.  To be sure, test the consistency on a plate that's kept in the freezer or with a candy thermometer.

Step 3

Pour the jam into prepared canning jars, leaving 1/4 inch headspace.  Store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes.  Turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.

Step 4

Allow the jars to rest for 24 to 48 hours to completely gel.

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