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Grape Conserve Recipe
|Stemmed grapes||2 Quart|
|Sugar||6 Cup (96 tbs)|
|Chopped walnuts/Nuts||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 7642 Calories from Fat 1465
% Daily Value*
Total Fat 164 g252.1%
Saturated Fat 13.7 g68.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 37.8 mg1.6%
Total Carbohydrates 1568 g522.5%
Dietary Fiber 42.4 g169.7%
Sugars 1491.8 g
Protein 56 g111.9%
Vitamin A 25% Vitamin C 340.6%
Calcium 37.1% Iron 85.5%
*Based on a 2000 Calorie diet
Otherwise, separate pulp from skins of grapes.
Cook skins 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup).
Cook pulp without water until soft; press through a sieve or food mill to remove seeds.
Combine skins, pulp and sugar in a large sauce pot.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly until thick, about 15 minutes.
Stir frequently to prevent sticking.
Add nuts the last 5 minutes of cooking.
Pour hot into hot jars, leaving 1/4-inch head space.
Process 15 minutes in boiling water bath.