Grape Jam

[mikaty9]

Grape Jam

4 lb grapes
2 oranges; juiced & zested
5 cup sugar
1 cup raisins
1 pn salt
Wash grapes and remove stems. Peel off skins and reserve; place grape
pulp in a saucepan. Cook pulp over low heat 6 to 7 minutes, then
press through a coarse sieve to remove seeds. Discard seeds; return
pulp to saucepan. Add orange rind and juice, sugar, raisins and salt,
and continue to cook over low heat, stirring constantly. As the
mixture thickens, add grape skins and cook 6 to 8 minutes or until
quite thick.
Pour into sterile hot jars and seal while hot.
Makes about 3 1/2 pints.

[Cook Chatty Cathy]

This sounds different, I noticed no pectin, does it thicken without it?

[mikaty9]

This sounds different, I noticed no pectin, does it thicken without it?

it always has thickened for me so far give it a try an let me know what you think about it .

[Cook Chatty Cathy]

I will let you know when I make some! I am excited to be off work during the holidays and I should have some time to do some cooking and making stuff like jam

[CanMan]

I'm being a broken record, but again a safety reminder to everyone. This is an old style "open kettle" recipe and needs to be refrigerated at all times. It is not a canning recipe that can be kept at room temperature, so keep that in mind if plans are for giving out as gifts.

[Cook Chatty Cathy]

I'm being a broken record, but again a safety reminder to everyone. This is an old style "open kettle" recipe and needs to be refrigerated at all times. It is not a canning recipe that can be kept at room temperature, so keep that in mind if plans are for giving out as gifts.

Shesheshsheshshehshsehsheshsheshsheshsheshshesh = broken record sound