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Spiced Grape Jam
 Recipe by Patty Wallace

2 quarts concord grapes
6 cups sugar
2/3 cup white vinegar
1 teaspoon whole cloves
2 teaspoons chunk cinnamon*
4 whole allspice
2 apples, cored and sliced
2 tablespoons grated orange peel
 Place grapes in a large heavy-bottomed pan and mash to break skins. Add remaining ingredients and bring to a full rolling boil. Reduce heat to medium-low and let boil gently for about 20 minutes, stirring occasionally. Strain through a food mill or sieve. Put strained mixture back into the pan and bring back up to a simmer. Pack into serilized 8-ounce jelly jars and seal. Makes about 7 8-ounce jars.

*Chunk cinnamon can be purchased from Penzey's Spices, or you can substitute 1 4-inch stick of cinnamon, broken into small pieces.

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This page updated on 1/10/2000