Sangria No-Cook Freezer Jam Recipe

Rinse and stem grapes. Pop grapes with fingers to separate pulp from skins. Place pulp in small saucepan, skins in bowl. Cook pulp, covered over medium low heat until pulp is very soft. Run pulp through food mill, turning handle with care and frequently reversing the blade to avoid crushing seeds.

Quarter and seed orange and lemon. Finely grind grape skins, orange and lemon quarters in food grinder, blender or processor. Mix with grape pulp. There should be about 1 1/2 cup of the mixture. Add wine to make 2 cups. Turn into large bowl or saucepan. Mix well. Add sugar and corn syrup; stirring thoroughly to dissolve sugar. Let stand 10 minutes.

In small saucepan stir together water and fruit pectin. Stirring constantly, bringing to boil over medium heat. Turn into fruit wine mixture. Stir vigorously 3 minutes. Ladle into clean 1/2 pint jars or freezer containers leaving 1/2 inch head space (no paraffin needed). Cover with tight lids. Lable ALL containers, let stand at room temperature until set. It may take up to 24 hours. Jam to be eaten within a week or two may be stored in the refrigerator. Store remaining in freezer and transfer to refrigerator as needed.