both proven recipes

Spiced Grape Jam


1 1/2 lb stemed concord grapes (2-1/2 cups pulp and skins)
Grated rind of one orange
1/2 cup water
2 1/4 cups sugar
1/2 teaspoon each of ground cloves and cinnamon

Wash grapes and slip skins from pulp. Heat pulp to boiling and rub through
a coarse sieve to remove seeds. Add orange rind and water and cook for 10
minutes. Add grape skins, bring to boil, and add sugar and spices. Cook
until thickenend. Pour into hot sterilized jars and seal. Makes four or
five
1/2 pint jars.



Dutch Apple Pie Jam

450g (1lb) tart green apples
125ml (1/2 cup ) raisins
250ml (1 cup) water
5ml (1/3 cup) lemon juice
5ml (1 tsp) ground cinnamon
1ml (1/4 tsp) ground allspice
1.1 l (4 1/2 cup) granulated sugar
250ml (1 cup) firmly packed light brown sugar
2ml (1/2 tsp) margarine or butter
1 pouch Certo liquid fruit pectin

Peel, core and finely chop enough apples to measure 500ml (2c) Place in
preserving kettle or Dutch oven with raisins,water, lemon juice, cinnamon
and allspice. Stir in sugars and margarine/butter. Place kettle over high
heat and sitr until it comes to a full boil. Boil hard for 1 minute,
stirring constantly. Remove from heat and immediately stir in liquid fruit
pectin. Bring to full rolling boil and boil hard for one minute, stirring
constantly. Remove from heat. Stir and skim foam for 5 minutes to prevent
floating fruit. Pour quickly into sterilized jars, filling up to .5cm (1/2
in) from the rim. Seal while hot with sterilized two-piece lids with new
centres.( The maufacturer will often include instructions on preparation)
Makes 1750ml (7c)



I have been putting 3 cups of chopped apples in and it could use more. You
may have to turn the jars as the pectin sets up to keep the apple
suspended
and not in top of jar.


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