Ripe Grape Jam
They just don't make it much easier or much better. Perfect jell the firt time. Quadrupled the recipe without problem, perfect jam, perfect taste. This is a keeper!
Yield
6 cupsPrep
10 minCook
40 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
prepared fruit
|
* |
| ½ | cup |
water
|
|
| 7 | cups |
sugar
|
|
| 1 | ounce |
fruit pectin, liquid
1/2 of a bottle |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
prepared fruit
|
* |
| 118 | ml |
water
|
|
| 1.7 | l |
sugar
|
|
| 28.9 | ml/g |
fruit pectin, liquid
1/2 of a bottle |
* |
Directions
Use only fully ripened grapes.
Separate skins and pulp.
Simmer pulp 5 minutes.
Remove seeds by sieving. Crush skins. Add pulp.
Add water and stir until mixture boils.
Cover, and simmer slowly 30 minutes.
Measure fruit into large kettle.
Add sugar. Mix well. Heat rapidly to full rolling boil.
Stir constantly before and while boiling. Boil hard 1 minute.
Remove from fire.
Stir in fruit pectin. Skim.
