Ginger Grape Jam
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 pounds grapes
3 tablespoons minced fresh gingerroot
 cup water
3 cups granulated sugar
2 tablespoons fresh lemon juice

Preparation

1 Halve and seed the grapes, then chop. There will be about 6 cups. In a Dutch oven or large saucepan, combine the grapes, gingerroot and water. Bring to a boil over medium heat; simmer, covered, for 10 minutes or until tender. Add sugar and lemon juice; stir until sugar is dissolved. Increase heat to high; boil, uncovered, stirring often, for 8 to 12 minutes or until mixture reaches jam stage. Remove from heat and skim foam from surface.  2 To test for jam stage: Place 2 small saucers in freezer before you start. Place a teaspoon of hot jam mixture on plate and return to freezer for 2 minutes until cool. (Remove pan from heat to prevent overcooking.) If jam is thick enough, ladle into jars; if too thin, boil longer and repeat jam test. 3 This recipe yields about 3 1/2 cups. 4 Yield: 3 1/2 cups