Backyard Grape Jam Recipes
OLD FASHIONED GRAPE JAM (NO PECTIN ADDED)
Old fashioned grape jam is packed with flavor. The grape skins add lovely color and give the finished jam a fabulous texture.
Provided by Ashley Adamant
Categories Canning
Time 1h
Number Of Ingredients 2
Steps:
- Seed grapes as discussed above by squeezing the grape flesh out of the skin and then cooking the pulp down. Put the pulp through a fine mesh strainer and then re-combine the filtered pulp with the grape skins.
- Add the skins and pulp into a saucepan along with the sugar and cook the mixture until it reaches gel stage, about 10-15 minutes. Experienced jam makers can watch for when the type of bubbles change and take on a glossy look. To be sure, test the consistency on a plate that's kept in the freezer or with a candy thermometer.
- Pour the jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.
- Allow the jars to rest for 24 to 48 hours to completely gel.
Nutrition Facts : ServingSize 1 Servings
BACKYARD GRAPE JAM
A mix of ready-to-eat and unripe Concord grapes from our backyard vineyard make a perfectly set, tangy jam. It'll stain your fingers and your tongue a delicious grapey purple! When harvesting, make sure you get some of the green (unripe) grapes in your basket: they have more pectin which makes for a better set. Makes 6 250mL (1/2 pint) jars, 2-tbsp servings.
Provided by YummySmellsca
Categories Grapes
Time 2h10m
Yield 6 half-pint jars, 48 serving(s)
Number Of Ingredients 6
Steps:
- Cook grapes 20 minutes in ½ cup water until mushy and falling apart.
- Pass through a food mill, discarding skins and seeds.
- Bring pulp to a boil and add sugar and honey.
- Cook at a low boil until thickened, stirring regularly, about 15-20 minutes.
- Add lemon juice and pectin, raise the heat and cook at a hard boil for 3 minutes.
- Ladle into jars and can in a water bath (10 minutes per 1/2 pint or pint jar).
Nutrition Facts : Calories 70.3, Fat 0.2, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 18.3, Fiber 0.4, Sugar 17.8, Protein 0.3
GRAPE JAM
Posted by request. I haven't made grape jam in years (since my kids were small). Unfortunately, I never wrote down how much this recipe makes, I remember it did make a lot (8-10 cups???)
Provided by Dee514
Categories Berries
Time 40m
Yield 8-10 cups
Number Of Ingredients 5
Steps:
- Remove the skins from the pulp and set them aside.
- Place grape pulp in stainless jelly pot with water.
- Bring to boil and simmer 5 minutes.
- Strain to remove the seeds.
- Chop the skins and add to the cooked pulp.
- Measure out 5 cups of the grape pulp mixture and return the pulp to jelly pot.
- Add sugar and butter.
- Heat on medium heat until sugar is melted, then adjust to high heat.
- Heat and stir to full rolling boil that will not stop.
- Add 1 pouch Certo and return to full rolling boil at high heat.
- Boil exactly one minute stirring constantly.
- Fill jars to 1/8 inch from the top.
- Seal with lids.
- Invert jars for 5 minutes.
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