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About 10 (1-cup) jars or 160 servings, 1 Tbsp. each
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To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I made 4 batches of jelly/jam using my Merlot grapes. My first 2 batches didn't turn out so I went searching for another recipe and this was the one I found! The jelly/jam turned out perfectly just the way I'd hoped! Next year when my Merlot grapes ripen again I will definitely be using this recipe!!
simple and easy, grow my own grapes and this jam is better than my wine.
I used this recipe to make my very first batch of Grape Jam. I used red grapes that were growing in my yard called "Flames" which are not "Concord" grapes. I even added a tablespoon of cinnamon right before jarring the jam. The jam came out great! I used the pulp that was pushed through a strainer and the color of the jam was a lovely cranberry color. I'm now on my third batch of jam still using this recipe and will probably stick with this recipe from now on. Its a good one!