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Homemade Grape Jam

There are a few favorites I have when it come to home canning, and making jam is at the top. There is such a feeling of accomplishment when you pop open a jar of homemade jams and jellies.  Making jam is a lot of work, but truly a labor of love.  That is how I feel about the Homemade Grape Jam I made this summer.  By the time, my husband picked the grapes, and I processed the grapes to make juice, and then the canning, there is a lot of time invested, but so well worth it.

This summer was not any different when it came to harvesting our grapes from our one and only grapevine.  When it was all said and done, my husband had picked 7 gallons of grapes, which brought 40 jars of jam.  

This grapevine is large and has the best combination of sweet and tart grapes, which is the perfect balance to make jam.  You may think that the best jams are made from the sweetest fruit, but that is not true.  You need the fruit to have some tartness also.  It is all about the balance.  If you have a chance to get some grapes from a vineyard or in your neighbors backyard, make some jam.  You will not be disappointed.

Homemade Grape Jam

6 cups prepared grape juice (takes approximately 4-5 lbs of red grapes)
1 box SURE-JELL  fruit pectin 
7 cups of sugar (measured in a separate bowl to pour in quickly)

To prepared grapes, pour all the grapes that have been washed and stems removed in a large non aluminum pot. Add 1 cup of water and simmer on low heat until all the juices have been released and skin of the grapes has been released from the pulp.

Pour grape mixture in a sieve over a large non aluminum pot and press through a sieve to extract juice and pulp leaving only the seeds and skins in the sieve; set juice aside.

Measure exactly 6 cups of juice in a large non aluminum pot.  Add pectin and bring to a full rolling boil (a boil that does not stop bubbling when stirred rapidly.) on high heat stirring constantly.

Stir in sugar all at once. Return to a full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat  Skim off any foam with ladle.

Ladle in prepared jars filling to within 1/8 inch from the top rim.  Wipe jar rims and thread clean.  Place lids and rings on and screw tightly.  Turn jars upside down to cool.

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