Wild Grape Jam

My recipe, found & posted courtesy of RaeSofSunshine!


Wild Grape Jam
Recipe by Susannah Eanes
Yield: 4 12-oz jars jam, or approx. 6 half-pints

11 cups whole grapes (abt. 3-1/2 lbs.)

You will also need:
A stockpot and/or water-bath canner
Ladle
2 cups water
Sieve
Prepared Jars
4-1/2 cups sugar
Large, wide-lipped bowl (like a salad bowl)
Prepared Lids & Rims

Wash grapes, pick stems & leaves, wash again thoroughly but gently. Divide into two equal portions. Put half of grapes in large, heavy stockpot. Peel skins from other half, reserve skins, put pulp into stock pot with other half of grapes. Cook on medium temperature about 12-15 minutes until soft and skins start to split on their own. Grapes should mash very easily. Remove from heat.

Put grapes through sieve, reserving all pulp and juice. You should get about 3 cups. Discard cooked skins and seeds. Put pulp mixture back into stockpot with reserved skins and water. Bring to boil on med-high heat setting. Add sugar. Bring to boil again on medium-high heat setting (if the stove setting is too high, the jelly will stick and burn before it cooks properly). Stir frequently and test often for jelly consistency. I set atimer and be sure to check it at least once every 7-10 minutes, and stand over it once the temperature reaches 215 degrees.

Cook until mixture reaches 220 degrees and maintains this temperature for at least 5 minutes. This should take anywhere from 30 to 45 minutes. One way to be sure jelly stage has been reached is to observe mixture as it drips off a metal spoon, it should form little sheets as the drops run together off the edge. Watch to be sure two or three drops are combining into one sheet.

When jelly stage is reached, remove from heat and pour into large, wide-lipped ceramic bowl (like a big salad bowl). Cool for five minutes, then ladle into prepared, hot jars. Wipe rims and seal. Process in water-bath canner for 10 minutes. Remove and cool on towels. Check to be sure lids have sealed.

Enjoy!