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Grape Jamfruits, jams 4 lb grapes 2 oranges; juiced & zested 5 cup sugar 1 cup raisins 1 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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