Wednesday, September 14, 2011

Homemade Grape Jam

About two weeks ago my next door neighbor informed my daughters that her grapevine was filled with grapes that they could pick. It isn't a big vine by any means but they were able to pick just enough grapes for me to make a batch of grape jam. This was my first time making jam of any kind and I have to say although it was time consuming it was easy. There is something so organic and beautiful to making things from scratch.
 Here is what you will need:
    • 2 quarts grapes
    • 6 cups sugar
    • 3 pint or 6 half-pint canning jars
    • new lids and bands
Cook grapes in enough water to cover for about 20 minutes. When the grapes are soft press through a seive or food mill to remove the seeds.

Combine pulp and sugar in large sauce pot. Slowly bring to a boil, stirring until the sugar dissolves. Cook rapidly to gelling point*. As the mixture thickens, stir frequently to prevent sticking. Remove from heat and skim any foam that has formed. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two-piece caps. Process for 15 minutes in a boiling-water canner.

*To test jam for jelling point place a small amount of the hot jam on a chilled plate; set plate in freezer until jam is cooled to room temperature. Gently run your finger through the jam, if it separates then slowly returns to its original form, it is ready to process.

1 comment:

  1. Oh, that's wonderful! We're away from our grapes this season but if we ever get some growing again, this sounds like a perfect recipe!