Grape Jam
 
Yield: 4 Pints 
 
4 lb.  grapes
2   oranges juiced & zested
5 cup  sugar
1 cup  raisins
pinch  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. 
 
 
 
(ID: 79585) Mirror: rec.food.recipes: Sat, Jan 25, 2003


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