Ripe Grape Jam

Separate skins and pulp. Simmer pulp 5 minutes. Remove any seeds by sieving or use seedless grapes. Crush skins and add with water to the pulp. Stir over medium heat until mixture boils. Cover and simmer slowly 30 minutes. Add sugar. Mix well. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard for 1 minute. Remove from heat. Stir in fruit pectin. Skim any foam from top of mixture.

Spiced grape Jam:
Prepare Grape Jam as directed, adding ¼ to 1 teaspoon each cinnamon, ginger, and allspice or any desired combination of spices, to mixture before simmering.

Promptly ladle into prepared pint jars leaving ¼ inch of headroom. Process in boiling water bath for 10 minutes.