Recipe: Grape Hull Preserves

I couldn't find a peach hull preserves recipe on the Internet. Maybe this will give you some ideas on how to proceed. The Cooperative Extension Service in your area may be of some help.

Grape Hull Preserves

Whole grapes (such as Concord)
Sugar

1. Squeeze out pulp from grapes by hand, putting hulls (skins) in a bowl and pulp (including seeds) in a saucepan. Chop hulls, if desired.

2. Cook pulp until soft. Using a sieve to remove seeds, strain pulp into bowl with hulls. Place hull and pulp mixture into measuring cup to measure. For each cup of mixture, add 3/4 to 1 cup sugar to taste.

3. Place sweetened mixture in a saucepan and bring to a boil. Cook, stirring gently, for 15 minutes until mixture reaches 220 to 222 degrees on a candy thermometer. Alternatively, use the spoon test: Dip a cold, frozen spoon into mixture and hold away from heat. Tilt it over a plate, and if the mixture breaks from the spoon in what is called a "sheet," like a waterfall, then it has reached the jellying point and is done. Remove from heat.

4. Divide mixture into hot sterilized jars, leaving 1/2 inch of headspace at top of jars. Screw on lids and process 10 minutes in a water-bath canner, following manufacturer's instructions.

Two quarts of grapes will make about 3pints of preserves.