Grape Jam Recipe

1. Wash & stem grapes. Measure 10 cups. Remove skins from half of the grapes; set aside.

2. In an 8 or 10 quart pot combine the skinned & unskinned grapes. Cover & cook 10 minutes or till very soft. Press grapes through a sieve; discard seeds & cooked skins. Measure 3 cups of strained puldp; return to pot. Stir in the uncooked grape skins & water. Cook, covered, for 10 minutes. Uncover, stir in sugar. Bring mixture to a full rolling boil, stirring often. Boil uncovered, about 12 minutes or till jam sheets off a metal spoon.

3. Remove pot from heat; quickly skim off foam with a metal spoon.

4. Ladle at once into hot, sterilized half-pint jars, leaving a 1/4-inch headspace. Wipe jar rims and adjust lids. Process in a boiling-water canner for 5 minutes. Remove jars and cool on a rack until set.