Blue Grape Jam

Instructions

• Wash 2 lb. concord or coronation grapes and remove from stems.

• Use your fingers to squeeze grape pulp and seeds into a heavy-bottomed pot, reserving skins. Cover pot and place over medium-low heat. simmer for 5 min or until pulp is soft and juicy. Pour through a strainer to remove seeds, pressing down on solids to extract all pulp and juice.

• return pulp and juice to pot. add reserved skins. return to a simmer, and cook covered for 5 min longer or until skins are softened.

• add 2½ cups sugar, 3 tbsp fresh lemon juice and ½ tsp grated lemon zest, and bring to a boil on medium-high heat, stirring occasionally for 5 min. remove from heat. to see if jam is set, put a plate in the freezer, add a spoonful of jam and let it chill for 1 min. Push at the edge of the cooled jam with your finger; if it wrinkles slightly the jam is set. (If not, place pot back on heat and boil for 1 min or until set.)

• let jam stand for 10 min, then ladle into hot sterilized jars with new 2-piece lids. follow general canning guidelines and process in a boiling water canner for 5 min to keep them shelf stable for a year. (Or, skip this step and keep jars of jam in the fridge for up to three months.)