Grape Jam

These grapes were a gift from one of the girls that attended one of my canning classes. She grows grapes and they are delicious based on the jam that I made. It turned out great. I decided to make this jam with the whole grape. I did not use a food strainer with this jam like I had with grape jelly we made last year.





I do have to say that using the whole grape makes a big difference and we all love texture in our jam.

I started by rinsing the grapes and stemming them. I did not peel them I wanted the tart of the peels and they are very fine peels thus so many cooked down. Simmering the grapes in a large pot. I mushed a lot of them but made sure some were left whole for the jam.





Here are your Ingredients

5 cups of fresh grapes
1 lemon squeezed in the  mixture
1 tablespoon of lemon zest (you can use less I like a little tart to mine)
5 cups of sugar
1 box of pectin




Once the grapes were to the consistency I wanted I added the lemon juice and zest (mine was frozen that is why it looks like more in the picture) Then I brought the jam up to a boil that could not be stirred down.

Next you add your pectin mixture. * 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.
Bring it back up to a boil and add your sugar. Return the mixture to a rapid boil and stir until it reaches a boiling point of 221 or it has reach the set point. Use the spoon test to make sure.








Spoon test. Purrrfect

 Turn the heat off and let your jam sit for 5 minutes while you get your warm jars ready. Ladle the jam into the jars leaving 1/2 inch of head room. Wipe the rim clean and cap. Water bath for 25 minutes.







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.

Grape Marmalade

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!

The making of any grape jam is time consuming. I do have to say though that it is really the strainer that does all the work. I have to admit cleaning and cooking them was a great experience.

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.

 The recipe is simple here you go

Ingredient'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.

 Instructions

Lemon Peels

Alright start by putting your grape juice into a large pot.  Bring this to a soft boil and while it is getting there add lemon peels and guts. Add the lemon juice.  Bring the grape juice and lemon stuff to a rapid boil, stir- stir -stir.

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.

This is almost identical to the grape and strawberry jam but a few different ingredient's. Enjoy









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.