|Concord grapes||2 Quart, stemmed|
|Sugar||6 Cup (96 tbs)|
Separate pulp from skins of grapes.
If desired, chop skins.
Cook skins gently 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 pulp, skins and sugar in a large sauce pot.
Bring slowly to a boil, stirring until sugar dissolves.
Cook rapidly almost to jellying point, about 10 minutes.
As mixture thickens, stir frequently to prevent sticking.
Pour hot into hot jars, leaving 1/4-inch head space.
Process 15 minutes in boiling water bath.
Serving size: Complete recipe
Calories 5949 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.7%
Saturated Fat 1 g5.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 37.8 mg1.6%
Total Carbohydrates 1542 g514.1%
Dietary Fiber 17 g68.1%
Sugars 1491.8 g
Protein 14 g27.2%
Vitamin A 25% Vitamin C 340.6%
Calcium 20.1% Iron 38.5%
*Based on a 2000 Calorie diet