It is in the Ball Complete Book Jay - here you go.

Quick Cinnamon Grape preserves

16 cups stemmed Concord grapes
1 cup water
1 cinnamon stick 6"
1 pkg. reg. powdered fruit pectin (1.75 oz.)
7 cups granulated sugar

1. Prepare canner jars and lids.

2. Using fingers pinch individual grapes, separating skins and pulp. Place skins in bowl and pulp in med. SS pan. Chop skins finely. Add water to pulp and bring to a boil over med. heat. Reduce heat and cover and boil gently, stirring occasionally, for 5 mins until pulp is heated through. Press pulp through fine sieve into large deep SS saucepan. Discard seeds.

3. Add skins and cinnamon stick to pulp. Whisk in pectin until dissolved. Bring back to boil over high heat stirring constantly. Add sugar and return to full rolling boil stirring constantly. Boil hard for 1 min. Remove from heat, skim off foam. Discard cinnamon stick.

4. Ladle hot preserves into jars leaving 1/4" headspace. Remove air bubbles and adjust headspace as needed. Wipe rims and apply lids and bands.

5. Place jars in canner. Bring to a boil and process for 10 mins.

Dave

We still have ~12 pounds of grapes to process, and this sounds like a wonderful way to use some of them.

Does anyone know if the "No Sugar Needed" pectin would work in place of the regular pectin? I do want to add some sugar - just not quite as much as the recipe requires. DH said last night's Grape Conserve (~4 1/2 cups of grapes and 4 cups of sugar) is too sweet for him, while tonight's grape jelly (4 cups of juice, "No Sugar Needed" pectin, plus 3 cups of sugar) is just right.

I already have plum syrup and chokecherry syrup that were meant to be jelly, and I'd just as soon not end up with grape syrup, too.

Thanks very much for any suggestions people may have!

There's no reason why you couldn't take a low-sugar grape recipe and add some cinnamon stick which is all the regular recipe is. So of course your alternative pectin will work.

Carol

Thank you Carol. After I got up this morning and my head cleared I realized I ought to be able to do something along those lines. I'm so glad you confirmed it. Last night, I was thinking in terms of using the same proportions in the recipe Dave posted but switching the pectin and reducing the sugar. Moments like that are probably the biggest reason for all the unintended syrup in the basement :(

Thank you again!