Grape Honey Jam Recipes

GRAPE JAM USING GRAPE MASH (GRAPE MUST)

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

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.

CONCORD GRAPE JAM

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.