Grape Jam - cooking recipe

Ingredients

4 lb. purple grapes
grated rind and juice of 2 oranges
5 c. raisins
pinch of vegi salt

Preparation

Wash grapes and remove stems.
Peel off skins and reserve; place grape pulp in a saucepan.
Cook pulp over low heat for 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.
Continue to cook over low heat, stirring constantly.
As mixture thickens, add grape skins and cook 6 to 8 more minutes or until quite thick.
Pour into sterile hot jars and seal while hot.