 |
Taken from www.journalnow.com. Recipe contributors: Michael Hastings, Journal food editor; Katie Gilbert of Germanton; Shirley Frazier of Winston-Salem; Everette H. Mayes of Wilkesboro; and Yolanda Pickett of the Forsyth office of the N.C. Cooperative Extension Service. Whole grapes (such as Concord) Squeeze out pulp from grapes by hand, putting hulls (skins) in a bowl and pulp (including seeds) in a saucepan. Chop hulls, if desired. Cook pulp until soft. Using a sieve to remove seeds, strain pulp into bowl with hulls. Place hull and pulp mixture into measuring cup to measure. For each cup of mixture, add 3/4 to 1 cup sugar to taste. Place sweetened mixture in a saucepan and bring to a boil. Cook, stirring gently, for 15 minutes until mixture reaches 220 to 222 degrees on a candy thermometer. Alternatively, use the spoon test: Dip a cold, frozen spoon into mixture and hold away from heat. Tilt it over a plate, and if the mixture breaks from the spoon in what is called a “sheet,” like a waterfall, then it has reached the jellying point and is done. Remove from heat. Divide mixture into hot sterilized jars, leaving 1/2 inch of headspace at top of jars. Screw on lids and process 10 minutes in a water-bath canner, following manufacturer’s instructions. Two quarts of grapes will make about 3 pints of preserves. |