4 lb Grapes
2 Oranges; juiced & zested
5 c Sugar
1 c Raisins
Wash grapes and remove stems. Peel off skins and reserve; place grape pulp
in a saucepan. Cook pulp over low heat 6 to 7 minutes, then press through a
coarse sieve to remove seeds. Discard seeds; return pulp to saucepan. Add
orange rind and juice, sugar, raisins and salt, and continue to cook over
low heat, stirring constantly. As the mixture thickens, add grape skins and
cook 6 to 8 minutes or until quite thick.
Pour into sterile hot jars and seal while hot.
Rose Petal Jam
1 cup fresh rose petals (must never have been sprayed with any chemicals) 3/4 cup water
Juice of 1 lemon
2 1/2 cups sugar,
1 package pectin (ie. Sure Jell)
3/4 cup water
Puree rose petals, 3/4 cup water and lemon juice in blender until smooth. Slowly add sugar. Blend till all sugar has dissolved; (leave in blender) Stir 1 package pectin (ie. Sure Jell) into 3/4 cup water, bring to a boil, and boil hard for 1 minute. Pour mixture into blender with rose petal mixture until well blended. Do this very quickly - it sets up FAST!! Pour into baby food jars. Let set for 6 hours, till firm. Will keep one month in refrigerator. Freezes well.
Yellow Plum Jam
6 cups chopped yellow plums (about 3 lbs.)
4 1/2 cups granulated sugar
3 tablespoons lemon juice
1 cup water
Combine all ingredients. Bring slowly to boiling point, stirring
occasionally until sugar dissolves. Cook rapidly almost to jellying
point - takes about 20 minutes. Stir frequently to prevent sticking.
Pour boiling hot into stertilized jars, seal.