GRAPE JAM

      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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