Spiced Grape Jam
 
1-1/2 lb.  stemed concord grapes (2-1/2 cups pulp and skins) Grated rind of one
  orange
1/2 cup  water
2-1/4 cup  sugar
1/2 tsp  each of ground cloves and cinnamon
 
Wash grapes and slip skins from pulp. Heat pulp to boiling and rub through a 
coarse sieve to remove seeds. Add orange rind and water and cook for 10 minutes. 
Add grape skins, bring to boil, and add sugar and spices. Cook until thickened. 
Pour into hot sterilized jars and seal. Makes four or five 1/2 pint jars. 
 
 
 
 
(ID: 79586) Mirror: rec.food.recipes: Sat, Jan 25, 2003


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