Served as accompaniment. Vegetarian dish. Speciality: Low Fat, Low Sodium, Low Cholesterol, Low Sat. Fat, Low Protein diet.

4 lbs Concord Grapes, 1/2 a bit under ripe-stemmed

3 Tart Apples, sliced very thin (don't peel or core)

1/2 cup Water

2 teaspoons Lemon Juice

4 cups Sugar

Place grapes in a large bowl and mash. Place grapes, apple slices and water in a large stainless or enamel pot. Bring to a boil, reduce heat and simmer for 30 min. Pour juice and pulp thru a damp jelly bag and let drip undisturbed for 3 hours. Restrain through another damp jelly bag. If you want you can now save the pulp for grape butter. Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil. Stir in sugar and return to a full, rolling boil until the jell point is reached. Remove from heat and skim. Ladle into steril hot jars leaving 0.125 inch head space. Process for 5 min in a boiling water bath at altitudes up to 1000 feet.

Preparation time: 10 minutes

Cooking time: 3 1/4 hours

Yields: 4 half pints

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