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Grape Jam
My grapes are extremely small ones. Plentiful, but so very tiny.
 I picked them, washed them and placed in into large wide mouth glass jars. I made a simple syrup and let it cool a little and poured it over my grapes. I screw on a lid ever so loosely.  I then let them sit out for 3 or 4 days, tightening the lid only for turning. I turn  the jars upside down several times a day, making sure to loosen the lids after each turning. If you don't you just may be awakened in the middle of the night by the sound of exploding jars! 
 I know this isn't the usual way to make grape jam, using fermented grapes and the liquid, but it is the way I like it. This is just one way I make grape jam, and it is the one that I run out of first.
When the grapes are smelling deliciously fermented, I pour them, juice and all into a large pot and put it on medium heat to cook. 
I don't overload my pot, and this time I had around 7 cups of mixture (soaked grapes plus soaking syrup) so I added 7 cups of granulated sugar. Bring this mixture to a boil making sure all the sugar has dissolved, the cook at a rolling boil until it has gelled. As the mixture thickens, stir frequently to prevent sticking. Remove from heat. Skim foam if necessary and strain your mixture into hot sterilized jars, leaving around 1/4-inch 1/2-inch headspace. Adjust the two piece caps. Process 15 minutes in a boiling water canner.
You don't have to worry about the alcohol that was produced during the fermentation, it cooks off. When you use fermeneted grapes as I like to do with some of my grape jams, you need to add a little more sugar. If they have been fermented in a sugar syrup already, then maybe you want to just add the equal amounts of sugar as I did here.
Very Simple Apple Butter
(for when you need it in a pinch!)
 Bring 2 cups sliced apples, 1/4 cup sugar, and 1/4 cup apple juice or cider to a boil, then simmer gently for one hour, stirring occasionally. Remove from heat, add 1/2 teaspoon cinnamon, then mix in a blender or food processor until smooth.

Peach Butter


1 peck peaches

10 cups sugar (roughly)

2 whole sticks cinnamon 2 tsp. cloves

1 Tbsp. whole anise

Scald, peel and stone peaches.  Cook very slowly, without water, u ntil soft enought o mash to a pulp.  Measure about 5 quarts of pulp.  Add half as much sugar as pulp. Add  spices, and continue to cook very slowly until thick (about 2 hours).  Remove spices (which may be tied in a bag for easy removal) and seal in sterilized jars.



Apple Butter

1 peck apples

10 cups sugar (about)

4 cups boiling water

2 tsp. ground cloves

2 Tbsp. ground cinnamon

1 tsp. ground allspice

Wash, quarter and cook apples, unpeeled, with water.  Cover and let simmer slowly until tender.  Rub through coarse seive. There should be about 5 quarts of pulp.  Add half as much sugars as pulp and spices.  Let simmer about 2 hours, stirring often.  Do not scorch.

When thick pour into hot sterilized jars and seal at once.  Remember that apple butter becomes stiffer when cold. This recipe will make 9 or 10 pints.



Orange Marmalade

12 thin-skinned oranges

3 lemons

3 qts. water


Wash and slice oranges and lemons as thin as possible. Add water and let stand over night.  Next day cook mixture slowly until tender (2 to 2 1/2 hours). Then measure and add equal amounts of sugar.  Cook to jelly stage. Seal immediately in sterilized jars.