Grape Marmalade

Ingredients

• 4 pounds Grapes (any variety) (Choose ripe, flavorful grapes.)
• 4 cups Granulated sugar (Adjust to taste depending on the sweetness of the grapes.)
• 2 tablespoons Lemon juice (Optional, for added tang and pectin activation.)

Instructions

1. 1Pick over the grapes, removing any stems or damaged fruit. Wash the grapes thoroughly and drain well.
2. 2Separate the grape pulp from the skins. This can be done by squeezing the pulp out of the skins. Place the pulp in a large preserving kettle or heavy-bottomed pot and the skins in a separate bowl.
3. 3Heat the grape pulp in the kettle over medium heat. Bring to a boil, then reduce heat and cook slowly until the seeds separate from the pulp, about 15-20 minutes, stirring occasionally.
4. 4Rub the cooked pulp through a food mill or a fine-mesh sieve to remove the seeds. Discard the seeds.
5. 5Return the strained pulp to the kettle. Add the grape skins and sugar (and lemon juice, if using). Cook slowly over medium-low heat for about 30 minutes, or until the marmalade reaches your desired consistency, stirring occasionally to prevent burning. To test for doneness, place a small spoonful of marmalade on a chilled plate; it should set up slightly.
6. 6Pour the hot marmalade into sterilized jars or tumblers. Seal immediately. Let cool completely before storing in a cool, dark place.