Making Jams and Jellies
without added pectin
- 4½ cups grapes with skins removed (about 4 pounds Concord grapes)
- 1 orange
- 4 cups sugar
- 1 cup seedless raisins
- ½ teaspoon salt
- Skins from grapes
- 1 cup nuts, chopped fine
Yield: About 8 or 9 half-pint jars
Please read Using Boiling Water Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.
Procedure: Sterilize canning jars and prepare two-piece
canning lids according to manufacturer's directions.
To prepare fruit. Sort and wash grapes; remove from stems. Slip skins from grapes;
save skins. Measure skinned grapes into a kettle and boil, stirring constantly, for about 10 minutes,
or until seeds show. Press through a sieve to remove seeds. Chop orange fine without peeling it.
To make conserve. Add orange, sugar, raisins, and salt to sieved grapes. Boil rapidly,
stirring constantly, until the mixture begins to thicken (about 10 minutes). Add grape skins and boil,
stirring constantly, to 9 degrees F. above the boiling point of water (about 10 minutes). Do not
overcook; the mixture will thicken more on cooling. Add nuts and stir well. Remove from heat; skim.
Fill hot conserve immediately into hot, sterile jars, leaving ¼ inch headspace. Wipe rims of jars with a
dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.
|Table 1. Recommended
process time for Grape Conserve in a boiling water
||Process Time at Altitudes of
|Style of Pack
||0 - 1,000 ft
||1,001 - 6,000 ft
||Above 6,000 ft
This document was adapted from "How to Make Jellies, Jams and Preserves at Home." Home and Garden Bulletin No. 56.
Extension Service, United States Department of Agriculture. 1982 reprint. National Center for Home Food Preservation,
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