Wild Grape Jam
Wild grapes are tiny and seedy and tart. But, that tartness makes the perfect sweet-tart jam
Equipment
- canner or large pot
- jelly jars and lids for canning
- food mill
- 4 quart pot for preparing the jam
Ingredients
- 4 cups wild grape pulp see post on Wild Grape Harvest for how to prepare
- 7 cups sugar
- 1 pouch liquid pectin
Instructions
- Sterilize jars and prepare 2-part lids according to the manufacturer's directions.
- Prepare grape pulp as described in the post about the Wild Grape Harvest.
- Add grape pulp and sugar to the 4 quart pot. Stir until sugar is dissolved.
- Boil over high heat, stirring constantly. Bring to a full rolling boil that cannot be stirred down.
- Stir in the liquid pectic. Return to a boil.
- Boil at a full boil for 1 minute while stirring constantly.
- Laddle into prepared jars. Leave a ΒΌ inch head space. Wipe jars, skim any foam and adjust lids.
- Process for 10 minutes in a boiling water canner.