Canning Recipes

Grape Conserve
Amount Measure Ingredient -- Preparation Method

Cooking Directions:
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4 1/2 cups grapes with skins removed
(abt 4 lbs Concord grapes)
1 orange
4 cups sugar
1 cup seedless raisins
1/2 teaspoon salt
Skins from grapes
1 cup nuts -- chopped fine

To prepare fruit. Sort and wash grapes; remove from stems. Slip skins
from grapes; save skins. Measure skinned grapes into a kettle and boil,
stirring constantly, for about 10 minutes, or until seeds show. Press
through a sieve to remove seeds. Chop orange fine without peeling it.

To make conserve. Add orange, sugar, raisins, and salt to sieved grapes.
Boil rapidly, stirring constantly, until the mixture begins to thicken
(about 10 minutes). Add grape skins and boil, stirring constantly, to 9
degrees above the boiling point of water (221 degrees), about 10 minutes.
Do not overcook; the mixture will thicken more on cooling. Add nuts and
stir well. Remove from heat; skim.

Fill and seal containers. Process 5 minutes in boiling water. Remove
jars; cool and store.

This recipe yields 8 or 9 half-pint jars.

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