my grandmother’s yard is immaculate.  apple trees, pear trees, black berries, grape vines.. you name it- she’s got it.  early this week she gave me 3 pounds of grapes and together we made grape jam- a first for both of us!

None-20

look at all of these beautiful grapes!  did i mention they were organic?

None-21

vines and vines galore..

None-18

these are her vines post-harvest, still so beautiful aren’t they?

None-9

here she is! my grandmomma- hard at work!

None-8

(that’s me in my yellow apron!)  here’s for the recipe:

- 3lb grapes

- 1 cup of water

- 1/2 tsp cinnamon

- 1/2 tsp ginger

- 1 box of pectin- organic if you can find it!

- 7 cups of sugar

1) wash your grapes- really well!  then separate the pulp from the skin. sorry i don’t have a pic- but it’s easy!  all you have to do is squeeze the grape and… POP! out comes the pulp (don’t worry about the seeds).  keep the skins in one bowl and the pulp in another.

None-15

that’s three generations in one kitchen!

2) cook the pulp in a big pot for about 30 minutes, just to get them really soft and juicy.  while they’re cooking, you can blend all of the skins in the blender.

3) after the pulp has cooked, place a few cups at a time into a colander (small enough to catch the seeds!) and whisk it around with a spoon  until all the good stuff sifts through- just make sure no seeds are sneaking through!  then, you can combine the sifted pulp with the blended grape skins.

None-10

remember me mentioning my bird’s nest? you can almost see it here in all it’s glory…

4) take 5 1/2 cups of the grape mixture, add 1 cup of water, 1/2 tsp of ginger, 1/2 tsp of cinnamon and 1 box of pectin.  stir together and put over high heat and bring to a boil.

jars

5) meanwhile, make sure to sterilize your jars- click here for the know-how.

None-14

(isn’t she cute?)  6) when your mixture is boiling, add your 7 cups of sugar (i know, gasp) all at once.  bring back to a rolling boil, and then take it off the heat- it’s time to start canning!

None-17

7) once the heat is off, you can start ladling the *deeelicious jam into your sterilized jars.  leave about a 1/2″ space at the top and seal with your lid.  once they start cooling, they will all seal, and you’ll have jam all year long!  yay!

ladle

don’t worry it can get a little messy..

i thought i could finish with a pic of david with jam all over his face from our morning pancakes, but i’ll spare you.. :)

hope you all have a great weekend! and let me know if you have any questions! love, bonnie

Related Posts Plugin for WordPress, Blogger...

wrap up: {} {} {} {} {} {}

9 comments

comments

  • Sherry Creech | August 22, 2009

    It looks very simple and so good. Thanks for sharing.

  • Ruth Kent | August 22, 2009

    Thank you! I am printing this and also sending to some friends. Very helpful.
    Ruth

  • Marina Tu | August 22, 2009

    Bonnie,

    That is so sweet! I love your blog. I wanted to reach in the computer and hug Maxine and Aunt Marell’s necks!

    XOXO

    Cousin Marina

  • Yay! Sending hugs to you guys computerwise!

  • Betty McMillan | August 23, 2009

    Thanks so much for the pics and recipe. I didn’t have one for grape jam. Now, to find someone with excess grapes!

    Betty

  • MAGGIE CRIDER | August 29, 2009

    HOW MANY PINTS DID YOU MAKE FROM 3 LBS. OF GRAPES. AND WHAT KIND OF GRAPES DID YOU USE? THANKS, MAGGIE

  • hi maggie! thanks for the question! each 3lbs of grapes makes 5 pints of jam. we used concord grapes- and it is truly the best grape jam i’ve ever had! hope this helps!

  • Kelly | July 9, 2012

    I love this! I enjoy jam, especially grape! Fun finding ways for it to be organic and vegan (I guess all jams are vegan?). I’m still new to cooking all together, and haven’t even started on our adventure to being vegetarian/vegan. How do you store the jam to use all year?

  • hey kelly! i just make sure to can my jam properly and then store it in a cool dry place until i need it. they usually only last about 6 months- because we always eat them up before then! :)

post a comment