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Grape jam

Yield: 4 Pints

4 lb Grapes 2 Oranges; juiced & zested
5 c Sugar 1 c Raisins

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. Healing Foods from the Bible : by Bernard Ward Globe Digest Book by Globe Communications Corp New York 1996 ISBN = 0-70989-06870-4

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Asian Recipes » Indian Recipes » Mexican Recipes
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1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More