Here's What's Cookin': 
    Concord Grape Conserve 
    This recipe is a little more flexible, including freezing vs. canning and for when you have less than four pounds of grapes. 
Submitted By: 
    Elizabeth Milley  
Ingredients:  
  • 3 c Concord grape pulp (see below)
  • 2-1/2 c sugar
  • 1 c thinly sliced oranges, cut in 1/2" pieces
  • 1/3 c thinly sliced lemons, cut in 1/2" pieces
  • 1/2 c seedless raisins
  • 1 tsp ground allspice
  • 1-1/2 tsp ground cinnamon
  • 1 tsp ground clove
Instructions:
    Combine the above in a microwave-proof bowl with plenty of head room to prevent it from boiling over. Cook on high power for 20 minutes and then stir. Then cook on medium power for 10-15 minutes until it passes the jelly test.*

    Place in sterilized jars and cover with paraffin to seal. Or place in jars and store in the freezer until ready for use.*

    Grape pulp: place washed, stemmed grapes in a large saucepan, adding about 1/4 cup water. Cook covered on medium until the skins begin to burst. Cool. Run these through a food mill, removing the skins and seeds.

    *Check out the Sure-Jell Website for general instructions on how to make jams and jellies.

Oven Settings:
     
Serving Suggestions:
      
Yield:
    Makes about 8 or 9 1/2 pint jars
    Calories:  










    Author: T.P.Milley
    Last Updated: 24 January 2006