SIMPLE GRAPE JAM 

2 qts. stemmed Concord grapes 
6 c. sugar 

Separate pulp from skins of grapes. 
Chop skins in blender. 

Cook skins gently 15 to 20 minutes, 
adding only enough water to 
prevent sticking (about ½ cup).

Cook pulp without water until soft; 
press through food mill to remove seeds.

Combine pulp, skins and sugar.
 
Bring slowly to boiling, 
stirring occasionally 
until sugar dissolves.

Cook rapidly almost to jellying point
- about 10 minutes. 

Stir frequently.

Pour boiling hot into sterilized jars.