- Wash grapes and remove stems
- Separate pulp from skins
- If desired, chop skins in a blender or chopper
- Then cook skins 15 to 20 minutes
- Add only enough water to keep them from sticking, about 1/2 cup
- Cook pulp separately, without water, until soft
- Press pulp through a sieve or food mill to remove seeds
- Combine pulp, skins, and sugar
- Bring slowly to a boil, stirring occasionally until sugar dissolves
- Then boil rapidly about 10 minutes, stirring frequently as the mixture thickens
- Pour boiling mixture into hot canning jars, leaving 1/2 inch headspace
- Adjust lids and screwbands
- Process in a boiling waterbath
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