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Ingredients
- 2 lb grapes
- 3 Tbsp. chopped fresh gingerroot
- 1/3 c. water
- 3 c. granulated sugar
- 2 Tbsp. fresh lemon juice
Directions
- Halve and seed the grapes, then chop. There will be about 6 c.. In a Dutch oven or possibly large saucepan, combine the grapes, gingerroot and water. Bring to a boil over medium heat; simmer, covered, for 10 min or possibly till tender. Add in sugar and lemon juice; stir till sugar is dissolved. Increase heat to high; boil, uncovered, stirring often, for 8 to 12 min or possibly till mix 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 tsp. of warm jam mix on plate and return to freezer for 2 min till cold. (Remove pan from heat to prevent overcooking.) If jam is thick sufficient, ladle into jars; if too thin, boil longer and repeat jam test.
- This recipe yields about 3 1/2 c..
- Yield: 3 1/2 c.
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