Backyard Grape Jam
From jo_jo_ba 13 years ago
- 2 1/2 hours to make
- Serves 48
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. Read more Makes 6 250mL (1/2 pint) jars, 2-tbsp servings. See less
Ingredients
- 5 lbs Concord grapes shopping list
- 1/2 cup water shopping list
- 1 1/2 cups sugar shopping list
- 2/3 cup honey shopping list
- 2 tbsp lemon juice shopping list
- 1 packet no-sugar-needed pectin (I got the best results with Bernardin) shopping list
How to make it
- Cook grapes 20 minutes in ½ cup water until mushy and falling apart. See Photo
- Pass through a food mill, discarding skins and seeds See Photo
- Bring pulp to a boil and add sugar and honey. See Photo
- 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).
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