Cascade Jams and Jellies:


Grape Conserve

Joan's Boysenberry Jam

Quince Jelly

Raspberry Jam

Strawberry Jam

Grape Conserve


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 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.