Grape Jam Recipe




Grape Jam Ingredients

4 lb grapes
2 oranges, juiced & zested
5 cup sugar
1 cup raisins
1 pn salt

A Recipe for
Grape Jam

 

Food Tip
To reduce the fat in ground beef patties and meatloaf, pat the cooked burgers and meatloaf with a dry paper towel. This can lower fat by as much as 50%




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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.




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Robert Fuoss


This is a recipe for Grape Jam from the recipe cookbook of Recipes-to-go (Fruit)


Large, naked raw carrots are acceptable as food only to those who lie in hutches eagerly awaiting Easter.

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Grape Jam recipe - a tasty recipe for you to add to your collection!

I would rather live in Russia on black bread and vodka than in the United States at the best hotels. America knows nothing of food, love or art.

Isadora Duncan, America dancer (1878-1927)



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"Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress."

Charles Pierre Monselet



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Polish Proverb



Grape Jam

"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

'A Tramp Abroad', Mark Twain (Samuel Langhorne Clemens) (1835-1910)






Grape Jam Directions

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

Serves: 4

 

 

 

 

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