GRAPE BUTTER(BEURRE DE RAISIN)

Family and friends will enjoy the wonderful flavor of this special recipe.

Assemble these supplies:

• 3 cups prepared fruit (about 3 pounds fully ripe Concord grapes)
• 1/4 teaspoon cinnamon
• 1/4 teaspoon cloves
• 5 3/4 cups (21/2 pounds) sugar
• First prepare thefruit. Pare 1 pineapple; grind or finely chop. 
• Thoroughly crush, one layer at a time, about 
• 1 3/4 cup water
• 1 box SURE-JELL® Fruit Pectin

Steps in preparation:

1. First prepare the fruit. 
2. Thoroughly crush, one layer at a time, about 3 pounds grapes. 
3. Force crushed fruit through a food mill or press through a sieve. 
4. Measure 3 cups into large bowl or pan. Stir in spices.
5. Then make the butter. 
6. Thoroughly mix sugar into fruit; let stand 10 minutes. 
7. Mix water and fruit pectin in small saucepan. 
8. Bring to a boil and boil 1 minute, stir­ring constantly. 
9. Stir into fruit. Continue stirring 3 min­utes. (A few sugar crystals will remain.) 
10. Ladle quickly Into scalded containers. 
11. Cover at once with tight lids. 
12. Let stand at room temperature 24 hours; then store in freezer. 
13. Small amounts may be covered and stored in refrigerator up to 3 weeks. 
14. Makes about 9 cups or about 10 (8 fluid ounce) containers.