Home canning this grape jam recipe is
easy. Many people love grape jelly, I do too! But I find jam recipes are quick and easy. And just as tasty. If you are looking to win at the county fair go for a clear jelly. If you want goodness for your PBJ's go for jam.
Jam or Jelly are acid foods and can be safely water bath canned.
Most jam or jelly recipes make a small batch and you may be tempted to double your recipe. However it is difficult to make double batches. If you want to make more at a time have two batches going at the same time in separate pots. This way you keep the ingredients to 1 batch each pot but can make more at a time.
Both batches may be processed together just not cooked together.
Prepare Gather your canning supplies
Start by preparing jars,and get water in your canner heating.
(see Water Bath Canning for full directions)
For this grape jam recipe place whole grapes in a stock pot and mash lightly with a potato masher to
start juice flowing.
Heat on medium heat until grapes are soft and juicy.
Run grapes through a food mill or squeezo strainer to remove skins and seeds. I ended up with about 5 cups juicy pulp.
Place a spoon in the freezer...trust me you'll use it in a
bit, just do it.
Combine the pulp with 6 cups sugar. Bring to a boil
Boil rapidly. As jam thickens skim off the foam if necessary.
Check to see if jam has gelled. Take a little bit of jam in that frozen spoon in your freezer. (did you do it?)
The spoon will quickly cool a bit of jam and you can see if it is starting to jel.
Ladle into hot pint jars leaving 1/4 inch head space.
Wipe rims and place two piece canning lids.
Pack and process according to water bath canning instructions.
Don't forget to adjust for altitude.
1/2 pints or pints, no quarts.
Process for 10 minutes if you are below 6000 ft elevation.
15 minutes if you are above 6000 ft elevation.
If you happen to have a batch that turns out runny. (it happens) Just call it syrup.
Then add them to your pinto beans.