A few years ago, I planted 12 different types of grapes on the farm, including many plants that I cloned. This year I’ve finally started to taste the rewards of that effort, in the form of Grape Jam.
Kassy and I started the weekend by picking mostly Concord, with Canadice and White Niagara grapes, then we found and altered a recipe for making jam. The original recipe was good, but it delivered quite the punch to the senses when eaten, and we both agreed the recipe had way too much sugar. So, I’ll get straight to our revised recipe, and I hope you have just as much fun making this as we did !
You will need:
4 cups of processed grapes ( as indicated below )
2/3 cup water
2/3 of a box of Sure-Jell
1/4 teaspoon butter
3 1/2 cups sugar
First process the grapes by removing the seeds and pulp from the skins. Place the skins in one dish, and the pits and pulp in another. Place the skins in a blender and chop until all chunks have been pulverized. Set aside.
Mix grape pulp and seeds with water in a saucepan & boil. Reduce to low heat, cover and simmer for 5 minutes.
Remove the saucepan from heat, and strain out seeds. Combine pulp with pulverized skins, measure 6 cups and place in a saucepan. Stir in Pectin & butter. Bring to a full rolling boil on high heat, stirring constantly.
Stir in sugar & return to a boil for 1 minute. Stir constantly.
If foam develops, remove with a metal spatula.
To can for storage:
Place jam in canning jars. Be sure the top of the jars are not defective, and that their is no jam on the lid. Place the lids on snugly, but not overly tight, then place jars into a pot of water. The water should cover just over 3/4 or the jar, but not submerge it. Place the heat on high, and bring to a rolling boil. Boil for 5 minutes, then carefully remove jars from water. Tighten lids if needed.
The jars should be set somewhere where they will be undisturbed overnight. You should hear the tops of the jars click when they seal. It could take five minutes, or five hours for them to seal. When properly sealed, the center of the lid should be caved in, downward. If they do not seal, try a new jar, and restart the canning process.
Next up: Apple Jam !
Yum! Your way ahead of me. I just planted 3 types of grapes this year. I caught your apple jam post at the bottom, I’m still working on my box. What has been a huge service in my kitchen is a “Champion juicer”. It’s a real work horse, makes my morning apple and orange juice and it also comes in handy when I make blackberry preserves. It removes all the seeds. I also use it to process fruits for canning that I later freeze and use as a fruit sorbet. I use it to make my own homemade “apple pectin”. You can find then on “Craigs List” for about $75, worth every cent too!