Canning Recipes Ginger-Grape Jam Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- 2 pounds grapes 3 tablespoons minced fresh gingerroot 1/3 cup water 3 cups granulated sugar 2 tablespoons fresh lemon juice Halve and seed the grapes, then chop. There will be about 6 cups. In a Dutch oven or large saucepan, combine the grapes, gingerroot and water. Bring to a boil over medium heat; simmer, covered, for 10 minutes or until tender. Add sugar and lemon juice; stir until sugar is dissolved. Increase heat to high; boil, uncovered, stirring often, for 8 to 12 minutes or until mixture reaches jam stage. Remove from heat and skim foam from surface. Ladle into sterilized jars and seal using 2-piece lids. To test for jam stage: Place 2 small saucers in freezer before you start. Place a teaspoon of hot jam mixture on plate and return to freezer for 2 minutes until cool. (Remove pan from heat to prevent overcooking.) If jam is thick enough, ladle into jars; if too thin, boil longer and repeat jam test. This recipe yields about 3 1/2 cups. © 2008 canning-recipes.com contact