|Preserves: Jams, Pickles, and Liqueurs|
|by Lindy Wildsmith|
For those warm days of late summer and fall, when the fruit is ripe and good, Lindy Wildsmith gives you her inspiring collections of recipes for j...
1 - 10 of 118 for grape jam
Separate grape skin from pulp. ... at once. Heat to a rolling boil. Boil hard for one minute, stirring constantly. Remove from heat. Skim and put in jars.
Heat oven to ... oven. Spread with grape jam. In large ... spread filling to edges. Bake at 375°F for 25 to 30 minutes. Cool and cut into dessert squares.
First, prepare the ... Concord or loose-skinned grapes. Set aside. ... Then make the jam. Add powdered ... combination of spices, to grapes before simmering.
1 batch - ... begin, put your jam jars through the ... stay warm). Wash grapes (no stems or ... into jam jars. When cool, pour melted paraffin over top.
In blender add ... ounce) can frozen grape juice, 4 tablespoons ... smooth. Pour into saucepan and cook until thickened. Stir frequently. Keep in refrigerator.
Pulp grapes and put pulp ... boil until tender. Mix the two together, add sugar and cook slowly, stirring often to prevent scorching. Season as desired.
Wash grapes; separate skins ... Add sugar and spices; cook over medium low heat until thick. Pour into hot scalded jars; seal. Makes about three 1/2 pints.
Slip skins from grapes. Put in ... bands. Process 15 minutes in boiling water bath. Invert jars for 30 minutes to keep fruit from floating. Yield: 9 3/4 cups.
Wash and mash grapes, cook 10 ... juice to 1 cup of sugar bring this to a boil until it sheets from a spoon. Pour into glass jars and seal with paraffin wax.
Boil until it cannot be stirred down. Add 8 cups of sugar. Boil 3 minutes. Pour into 7 sterilized pint jars and seal. Perfect!
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