Slowly bring to a boil and continue boiling for 20 minutes.
Press through a colander to separate skin and seeds from the jam and pour immediately into
sterilized canning jars.
Place a canning jar lid on each jar and screw on the canning ring.
Listen for the ping sound to let you know the jar has sealed.
Originally Submitted
6/22/2017
0 Out of 5 from
0 reviews
You can add this Grape Jam recipe to your own private DesktopCookbook.