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Concord Grape Jamfruits, jams 4 lb ripe concord grapes 1 cup water 7 1/2 cup sugar 1/4 cup powdered pectin Squeeze the pulp from the grape skins into a preserving kettle, reserving the skins. Add the water to the kettle and simmer, covered, for 5 minutes. Strain the pulp to remove the seeds and return to the kettle. Grind the reserved skins and add them to the strained pulp. Stir in the sugar and pectin and bring slowly to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and stir and skim for 5 minutes. Ladle into hot, sterilized jars and seal immediately. Submitted by John Hartman Indianapolis, IN 1996
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