Grape Jam (Bill Weeks)
4 cups mashed grapes-including seeds and skins (use Concord grapes)
4 cups sugar
4 tbsps. water
Stir all ingredients together, bring to a boil and cook 18 minutes. put mixture through strainer, discarding seeds and skins. Pour into hot jars and seal.
For current processing times refer to a canning guide such as The Ball Blue Book.
This recipe was sent to me by my cousin Jenny but I have made it many times and I remember my dad, Bill, making it. The strainer he used was a Foley mill. It works great to remove seeds and skins.