GRAPE JAM RECIPES

Steps:

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

Steps:

• In a Dutch oven, combine apples and water. Cover and cook slowly until tender. Measure 4-1/2 cups apples; return to the pan. (Save remaining apple mixture for another use or discard.) , Stir in sugar and butter. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Stir in spices. Carefully ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process 10 minutes. Remove jars and cool.