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["Remove 2 pounds of grapes from the stems. Give them a wicked good rinse to remove any build up or stray stems.", "Place into a blender, (with your pineapple or orange juice) and blend until smooth-as-can-be.", "Place grape mixture into a large pot with 2 to 3 cups of sugar, juice and a pinch of sea salt.", "Bring to a boil over medium-high heat.", "Simmer and Stir, stir, stir for 10-15-20 minutes. This step may seem tedious but it is necessary to prevent scorching.", "You want to cook your jam until it has set. Your jam will go from a frothy, foamy wet mixture to a thick syrup, to a heavy syrup that will coat your spoon. At this stage you are ready to test your jam to see if it will gel. Place a small amount on a frozen spoon or plate, or simply place some in a shot glass and refrigerate it for a few minutes. If it seems to have solidified you are golden. If it is still quite wet you need five more minutes. I find 15-20 works just right for me.", "Place hot jam into sterile jars. Wipe rims entirely clean, secure lids and rings into place and place into a stock pot, cover with water and bring it up to a boil. Process in boiling water for 8 to 10 minutes. Carefully remove from the water bath and leave the jars un-bothered for 24 hours. Store as long as needed, the flavor is best if used within 6 months to a year.", "Note: The more sugar you use, the easier it will be to gel. I found that 3 cups is about right for a ""normal"" tasting preserve. Typical recipes call for 4 cups of sugar to 4 cups of smashed (high pectin) fruit. I have found that Smaller jars work best for keeping jams. They always seem to set better in small jars. Do not try to double the recipe, it is a labor of love and if you try to double up your jam will not gel."]
