Well here we go. We have the grapes fresh off the vine cooked down and strained. In the new strainer but I do say that I like the old method betta! But this post is about the jam so I will try not to get side tracked...Right!
The strawberries looked good enough to eat the minute I started. I did look and perhaps my research is just not good enough. There are plenty of plan ole' grape jelly but none with other stuff added. Thus here is one of the two I made.
They are delicious!
2 cup of grape juice
3 cup fresh strawberries
1 lemon squeezed in
6 cups of sugar
1 box powder pectin *if bulk 6 tablespoons
* 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.
Diane had trouble getting this to set so we tweaked the recipe a bit. This is the time I need to thank you guys for letting me know when something just does not work for you it helps me re-can and re-work a recipe. Thank you Diane! The one thing I do say is if you have had trouble with any jam recipe setting just add an additional 2 tablespoons of pectin to it.
Alright start by putting your grape juice into a large pot. Bring this to a boil and while it is getting there add your strawberries. Squeeze your lemon juice in. I put the strawberries in whole and mush them as I am waiting for my rapid boil. Feel free to cut them up or how every you want to add for texture and consistency that you like. Bring the grape juice and strawberries to a rapid boil, stir- stir -stir.
Alright add your pectin mixture keep stirring. Look how good those biceps are lookin'. You want this to come to a rapid boil that you can not stir down.
|This is done - see the foam and rapid boil|
With all the stirring you do when making jam I find that having everything measured and ready makes the process easier.
Once the pectin mixture is dissolved add your sugar and continue to stir.
Good your jam should be into a rapid boil and have foam on the top.
Turn the heat off let the mixture sit for about 5 minutes. Slowly and carefully scrap the foam off the top you may get a few strawberries. Here is the Foam story
(Little side note- My grama use to scrap the foam and give it to us on crackers. We would sit and just wait for the foam it was such a treat. But today they say dis-guard it. Ya think I do...)
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 minut4s. 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.