JAMS AND JELLIES
Cascade Jams and Jellies:
Joan's Boysenberry Jam
2 quarts stemmed grapes (about 4 pounds)
6 cups sugar
1 cup chopped pecans (optional)
Separate pulp from skins of grapes. Cook skins 15 to 20 minutes, adding only enough water to prevent sticking (about ½ cup). Cook pulp without water until soft; press through a sieve or food mill to remove seeds. Combine skins, pulp, and sugar. Bring slowly to boiling, stirring occasionally until sugar dissolves. Cook rapidly until thick, about 15 minutes. Stir frequently to prevent sticking. Add nuts the last 5 minutes of cooking. Pour, boiling hot, into sterilized jars. Adjust caps. Yeilds 7 half-pints.