Grape Honey Jam Recipes
GRAPE JAM USING GRAPE MASH (GRAPE MUST)
This grape jam is practically free when you use the grape mash (grape must) from making grape jelly or grape juice.
Provided by Angi Schneider
Categories Preserving Food
Time 1h
Number Of Ingredients 3
Steps:
- Put a couple of spoons in the freezer. You'll use these later to test the jam for gelling.
- Prepare a water bath canner by filling it about 2/3 of the way full with water.
- Wash the jars and lids in hot soapy water. Keep the jars hot until you need them.
- Mix the grape mash, sugar, and lemon juice together in a stainless steel stock pot. Bring the jam to a boil and then cook over medium heat until it gels. If you have a lot of liquid in the grape mash it will take a while.
- Stir the mixture often to keep it from sticking to the bottom of the pan, as the liquid evaporates its more likely that the jam will stick.
- To test the jam to see if it's going to gel when it cools, get one of the spoons you put in the freezer earlier. Dip the back of the spoon into the jam. Give it just a moment and then touch the jam, if it has gelled on the spoon it will gel in the jar when it cools off. If it's still runny, it needs to cook down more.
- When the jam is cooked down and ready to be jarred, put the jars on a kitchen towel on the counter and ladle the hot grape jam into the hot jars. When the jars are full, wipe the rims with a damp cloth, and add the lids and bands.
- There's no need to put the bands on super duper tight, just put it on like you would put a lid on the mayonnaise before putting it in the refrigerator.
- Put the filled jars in the water bath canner and turn the heat up. Once the water starts to boil, set the timer for 10 minutes adjusting for altitude - this is the processing time.
- When the jars are finished processing, remove them from the water bath canner and put them on a kitchen towel on the counter. Let them cool.
- After 12 hours or overnight, remove the the bands from the jars and test the seals. If any jar failed to seal, put it in the refrigerator and use first. Store the sealed jars in the pantry.
GRAPE HONEY BARBECUE SAUCE
I know this sounds weird but it is actually great, it gets a lot of it's sweetness from grape jelly.
Provided by celestial_star03
Categories Sauces
Time 13m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Put all of your ingredients together in a pan and heat well, it will be a dark color.
- Once it just boils take it off and let it cool.
- Use it or jar it, it will keep for 2 weeks in the fridge tightly closed.
Nutrition Facts : Calories 1073.5, Fat 0.9, SaturatedFat 0.1, Sodium 1228.4, Carbohydrate 285.4, Fiber 5.7, Sugar 263.8, Protein 4.4
CONCORD GRAPE JAM
Make and share this Concord Grape Jam recipe from Food.com.
Provided by Diana Adcock
Categories Berries
Time 55m
Yield 4 half pints
Number Of Ingredients 2
Steps:
- Wash and stem grapes.
- Place in a large stainless or enamel pot.
- With a potato masher or wooden spoon mash grapes.
- Bring to a gentle boil and reduce heat to an "active" simmer.
- Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
- Run the grapes through a food mill to remove seeds.
- Return pulp to the saucepan.
- Bring to a boil and stir in honey.
- Stir often to prevent scorching.
- After about 10 minutes you should not be able to stir down the boil.
- Test for gel point.
- Jelly/puree will begin to darken and thicken up.
- This should take around 15 to 20 minutes from the boil point, but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes.
- Ladle into clean hot sterile jars leaving 1/4 inch head space, and seal.
- Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 614.6, Fat 1.2, SaturatedFat 0.4, Sodium 11.9, Carbohydrate 163.2, Fiber 3.3, Sugar 159.7, Protein 2.5
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- Wash the grapefruits, slice them in half, and place them in a large stock pot. Add enough water to cover the fruit by a couple of inches and then simmer, uncovered, until the grapefruit halves are very soft. This usually takes about an hour and a half. (I test them with a wooden skewer. They’re done when it’s easy to pierce them all the way through.) Add more hot water if needed during the simmering process.
- Drain the grapefruit halves and set them aside until you can handle them without burning your hands. Then place a cutting board inside a roasting pan. Cut the grapefruit into chunks, removing the big seeds as you work. (This part is all from Stephanie. I’m so glad she figured out the cutting board in the roasting pan thing. It keeps you from making a huge mess.) Don’t worry about any tiny seeds. After what comes next, you’ll never notice them.
- Put the grapefruit chunks into a food processor and process until finely chopped. (You can see a picture of this by following the link to the Cosmic Cowgirl recipe, above.) For this recipe, I think it’s best to chop them quite fine, though you don’t want to turn them into an indistinct mush.
- Transfer the chopped grapefruit to your jam pot and add the honey and lemon juice. (Don’t scrimp on the quality of your honey. You will taste it, so it needs to be great.) I found it helpful to warm the honey first. Slowly bring the mixture to a gently boil, then simmer and stir frequently until the jam thickens. There’s really no need to do a fancy test for the set with this one. You’ll see distinct clear tracking (slow to fill) across the bottom of the pan when it’s done and it will already be mounding up on a spoon. (I forgot to write down how long this took. My best guess is 20-25 minutes.)
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Reviews 3Calories 650 per servingCategory Water Bath Canning
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Reviews 3Calories 650 per servingCategory Water Bath Canning
- Wash the grapes well and take them off the stems, add the grapes to the bowl of the food processor and pulse a few times to chop them into smaller pieces. I do this in two batches.
- Add the grapes to a deep pan and add the sugar. Turn the heat to medium-high and start cooking the grapes. It will take about 10 minutes for the mixture to start boiling. Gently boil for about 10 minutes then lower the heat to medium-low for the rest of the cooking. Make sure to stir frequently.
- Cook for an additional 15 minutes. By this point, the grapes should be soft and you can use an immersion blender or a potato masher to blend or mash the fruit.
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