SIMPLE GRAPE JAM
2 qts. stemmed Concord grapes
6 c. sugar
Separate pulp from skins of grapes.
Chop skins in blender.
Cook skins gently 15 to 20 minutes,
adding only enough water to
prevent sticking (about ½ cup).
Cook pulp without water until soft;
press through food mill to remove seeds.
Combine pulp, skins and sugar.
Bring slowly to boiling,
stirring occasionally
until sugar dissolves.
Cook rapidly almost to jellying point
- about 10 minutes.
Stir frequently.
Pour boiling hot into sterilized jars.
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