Grape Jam Recipe

How to Make Grape Jam

1. Gently remove skins from 6 cups of grape pulp. Set skins aside.
2. Place the grape pulp in a large stainless steel pot. Add 1/2 cup water.
3. Bring to a boil over medium-high heat, then reduce heat and simmer for 5 minutes.
4. Strain the pulp through a fine-mesh sieve to remove seeds.
5. Finely chop the reserved grape skins and add them to the cooked and strained pulp.
6. Measure 5 cups of the grape pulp mixture and return it to the pot.
7. Add 7 cups granulated sugar and 1/4 cup (1/2 stick) unsalted butter to the pot.
8. Heat over medium heat, stirring constantly, until the sugar is completely dissolved. Increase heat to high.
9. Bring the mixture to a full rolling boil that cannot be stirred down (a hard boil).
10. Add 1 pouch (3oz) liquid pectin (such as Certo) and return to a full rolling boil at high heat.
11. Boil exactly one minute, stirring constantly.
12. Remove from heat and skim off any foam.
13. Fill sterilized jars, leaving 1/8 inch headspace.
14. Wipe jar rims clean and seal with lids and rings.
15. Process jars in a boiling water bath for 10 minutes (adjust according to your altitude).
16. Remove jars and let cool completely. You should hear a 'pop' sound as the jars seal.