Grape Conserve Recipe
Ingredients
| 2 quarts stemmed grapes | ||
| Sugar | 6 Cup (16 tbs) | |
| 1 cup chopped walnuts or other nuts | ||
Directions
If using Tokay or Malaga grapes, cook grapes whole.
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.
Adjust caps.
Process 15 minutes in boiling water bath.
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.
Adjust caps.
Process 15 minutes in boiling water bath.
Chef
