a few weeks back, hubs and i bought a big box of what we thought were sweet and juicy red seedless grapes. they turned out to be juicy but not so sweet. we picked at a few of them, but ultimately ended up letting the lot languish in the fridge uneaten for quite a few days. being loathe to toss out an otherwise perfectly fine bunch of grapes, i decided to experiment with making grape jam.
after a bit of stirring, bubbling and cool down, i ended up with a quart of rather delicious stuff. it’s grapey, chock fully of grape plumps, and tastes like a cross between grape jelly and what i imagine would be a raisin jam. i’ve never had anything like homemade grape jam before, and now that i have, that run-of-the-mill grape jelly is of no compare.
Homemade Grape Jam
(makes about 1 quart)
|Red seedless grapes||1 kg, washed and dried|
|Lemon juice||From 1 lemon|
|Pectin (low methoxyl)||2 tsp (and a 1 tbsp of calcium water for activation), or follow manufacturer’s recommendations for usage of pectin.|
- Combine all ingredients, except calcium water, in a large clean flat bottomed pot (i used a dutch oven).
- Mix together with a wooden spatula and let sit for 20 minutes.
- Bring the mixture up to a light boil and then turn off heat. Allow the mixture to cool and then store in refrigerator overnight. Place a clean white plate in the freezer overnight as well.
- The next day, pour calcium water into the mixture and bring to a boil. Skim the foam from time to time, and remove any residual grape seeds (these are seedless grapes, so there shouldn’t be a lot but you’ll see some from time to time). Stir to ensure that the jam is evenly heated. Continue to boil until the jam passes the frozen plate test. (take the plate out of the freezer. put a dab of jelly on the plate. push the jelly slight with your finger. if wrinkles form as you push the jam, it is ready).
- Pour jam into prepared jam jars immediately.