Prep Time: 45 min
Total Time: 45 min
Makes: About 9 jars (1-cup each)
What You Need
10 Mason Jars
6 cups prepared fruit (made from jam grapes, see below)
1 box Fruit Pectin (liquid)
1/4 tsp. butter or margarine
7.5 cups sugar, measured into separate bowl
Fill a water-canner halfway and bring it to a simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
Slip skins from your freshly picked Vermont grapes (i.e. separate the pulp from the skins and place in separate bowls).
Finely chop skins in a blender; set aside. Place grape pulp in a saucepan. Bring to boil. Reduce heat to low; cover and simmer 5 min. Press through sieve to remove seeds. Combine blended skins and pulp. This is your prepared fruit. Measure exactly 6 cups prepared fruit into 6 or 8 quart pot.
Add sugar and butter (to reduce foaming) to the mixture. Bring mixture to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and stir constantly for 1 minute. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)