Delicious over vanilla ice cream this caramel colored marmalade is worth making for the long winter days. You 'll need a candy thermometer for this recipe, to ensure the cooking time. The gel-point for this recipe is 220 degrees.
Course
Dessert
Cuisine
California Greek
Keyword
canning, jams, marmalade
AuthorMary Papoulias-Platis
Ingredients
8cupsgreen grapes
4cupssugar
1cupwater
1lemon, squeezed
Instructions
Wash, stem, and measure your grapes.
In a heavy large pot add the grapes, water and cook for 5-10 minutes.
Add sugar and stir until all sugar is dissolved.
Continue cooking and stir occasionally until almost jellying point - 220 degrees.
This could take well over an hour depending on how many grapes you're cooking.
About 10 minutes before it's done add at least 1-2 tablespoons of lemon juice for above amount.
Pour, boiling hot, into hot canning jars and seal.