Making Jams and Jellies
Grape Jam
without added pectin
- 2 quarts stemmed Concord grapes
- 6 cups sugar
Yield: About 6 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure:
Sterilize canning jars. Separate
pulp from skins of grapes. If desired, chop skins in a food blender or
chopper. 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 a sieve or food mill to remove seeds. Combine pulp,
skins and sugar. Bring to jellying point,
about 10 minutes. As mixture thickens, stir frequently to prevent sticking.
Fill hot jam into hot jars, leaving ¼ inch headspace. Wipe rims
of jars with a dampened clean paper towel; adjust two-piece metal canning
lids. Process in a Boiling Water Canner.
| Table 1. Recommended
process time for Grape Jam in a boiling water canner. |
| |
Process Time at Altitudes of |
| Style of Pack |
Jar Size |
0 - 1,000 ft |
1,001 - 6,000 ft |
Above 6,000 ft |
| Hot |
Half-pints
or Pints |
5 min |
10 |
15 |
This document was adapted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.
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