Backyard Grape Jam Recipes

Steps:

• Cook grapes 20 minutes in ½ cup water until mushy and falling apart.
• Pass through a food mill, discarding skins and seeds.
• Bring pulp to a boil and add sugar and honey.
• Cook at a low boil until thickened, stirring regularly, about 15-20 minutes.
• Add lemon juice and pectin, raise the heat and cook at a hard boil for 3 minutes.
• Ladle into jars and can in a water bath (10 minutes per 1/2 pint or pint jar).

Steps:

• Wash and stem grapes.
• Place in a large stainless or enamel pot.
• With a potato masher or wooden spoon mash grapes.
• Bring to a gentle boil and reduce heat to an "active" simmer.
• Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
• Run the grapes through a food mill to remove seeds.
• Return pulp to the saucepan.
• Bring to a boil and stir in honey.
• Stir often to prevent scorching.
• After about 10 minutes you should not be able to stir down the boil.
• Test for gel point.
• Jelly/puree will begin to darken and thicken up.
• This should take around 15 to 20 minutes from the boil point, but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes.
• Ladle into clean hot sterile jars leaving 1/4 inch head space, and seal.
• Process in a boiling water bath for 10 minutes.

Steps:

• Remove the skins from the pulp and set them aside.
• Place grape pulp in stainless jelly pot with water.
• Bring to boil and simmer 5 minutes.
• Strain to remove the seeds.
• Chop the skins and add to the cooked pulp.
• Measure out 5 cups of the grape pulp mixture and return the pulp to jelly pot.
• Add sugar and butter.
• Heat on medium heat until sugar is melted, then adjust to high heat.
• Heat and stir to full rolling boil that will not stop.
• Add 1 pouch Certo and return to full rolling boil at high heat.
• Boil exactly one minute stirring constantly.
• Fill jars to 1/8 inch from the top.
• Seal with lids.
• Invert jars for 5 minutes.