So with all that grape juice I got from the grapes we picked I tweaked a grape jelly recipe twice in one day.
I am by far a Jam making girl. I just adore the taste and texture of Jam's and Preserves.
Jelly not so much. But as usual it is a personal preference. We all get to have them how we wish when making our own jams!
What a load of home gown stuff it pay's to have friends with fruit!
You can use 100% pure grape juice for grape jam's. I like to see and create what I eat in and out of jar's.
4 cups of fresh grape juice
1 cup of lemon slices thin no pith that is the white stuff
1 cup of lemon guts that is the best part
1/4 cup fresh lemon juice
* Here is a link on how to get the guts out easy
4 - 5 cups sugar
* With the amount of citrus you are adding you should not need pectin. BUT if you feel better
use no more than one box please!
* Put the pectin and the same amount sugar into a measuring cup and mix it up it makes it easier to add and dissipate into the mixture when added.
If you are adding pectin do it now and keep stirring.
You want this to come to a rapid boil that you can not stir down.
With all the stirring you do when making jam I find that having everything measured and ready makes the process easier.
Ok rapid boil ? Now add your sugar. Good continue stirring your jam it should be coming back to a rapid boil and have foam on the top.
The pictures show on the foam page with the little bowl of foam is what I scraped off prior to jar-in' up.
Ok your jars should be clean - Here is a quick note from Pick your own my go to site
Alright now all that is left to do is fill those jars 1/4" from the top
- Wipe the rims,
- Cap and water bath.
- Water bath for 15 minutes.
- This makes about 8 half pints.
Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.