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Grape Jam

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      Title: GRAPE JAM
 Categories: Preserves, Fruits, Jam
      Yield: 4 Pints
 
      4 lb Grapes
      2    Oranges; juiced & zested
      5 c  Sugar
      1 c  Raisins
           Pn Salt
 
  Wash grapes and remove stems. Peel off skins and reserve; place grape
  pulp in a saucepan. Cook pulp over low heat 6 to 7 minutes, then
  press through a coarse sieve to remove seeds. Discard seeds; return
  pulp to saucepan. Add orange rind and juice, sugar, raisins and salt,
  and continue to cook over low heat, stirring constantly. As the
  mixture thickens, add grape skins and cook 6 to 8 minutes or until
  quite thick.
  
  Pour into sterile hot jars and seal while hot.
  
  Makes about 3 1/2 pints.
  
  "Healing Foods from the Bible": by   Bernard Ward Globe Digest Book by
  Globe Communications Corp,New York 1996 ISBN = 0-70989-06870-4
 
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