Sangria No-Cook Freezer Jam

Yield: about 6 1/2 pints

1/2 pounds fully ripe purple grapes
1 medium orange
1 medium lemon
1/2 cup (about) red Burgundy wine
4 1/2 cups sugar
1/2 cup light corn syrup
3/4 cups water
1 package (1 3/4 ounces) powdered fruit pectin

Rinse and stem grapes. Pop grapes with fingers to separate pulp from
skins. Place pulp in small saucepan, skins in bowl. Cook pulp, covered
over medium low heat until pulp is very soft. Run pulp through food mill,
turning handle with care and frequently reversing the blade to avoid
crushing seeds. Quarter and seed orange and lemon. Finely grind grape
skins, orange and lemon quarters in food grinder, blender or processor.
Mix with grape pulp. There should be about 1 1/2 cup of the mixture. Add
wine to make 2 cups. Turn into large bowl or saucepan. Mix well. Add sugar
and corn syrup; stirring thoroughly to dissolve sugar. Let stand 10
minutes. In small saucepan stir together water and fruit pectin. Stirring
constantly, bringing to boil over medium heat. Turn into fruit wine
mixture. Stir vigorously 3 minutes. Ladle into clean 1/2 pint jars or
freezer containers leaving 1/2 inch head space (no paraffin needed). Cover
with tight lids. Lable ALL containers, let stand at room temperature until
set. It may take up to 24 hours. Jam to be eaten within a week or two may
be stored in the refrigerator. Store remaining in freezer and transfer to
refrigerator as needed.

Source: The Mobile Register (Mobile, AL) 31OCT1985 (RB)

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