Green or Ripe Grape Jam
- 3 lbs green or ripe grapes
- 1 lbs sugar
Wash and stem grapes. Separate skins from pulp. Cook skins until tender, press through a sieve. Cook pulp ten minutes, press through a sieve.
Combine purées; add one lbs of sugar to every quart of purée; boil one half hour, stirring often. Pour into glasses and cover.Servings:
Submitted by: Recipe Group Member
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