October 14, 2011
I have always wanted to try to make grape jam, but the needs of my business have always taken a front row to lots of things I would like to try. I love grapes, I get asked for grape jam probably once a week at my farm stand, so I scoured the internet to research and find some recipes I could work with. My two favorites were from two women I really admire, one from @drwinne on her blog Healthy Green Kitchen and another from Kaela over at Local Kitchen. I wanted to combine elements from both of these recipes and techniques. I purchased seedless red table grapes and I was hoping the seeds did not provide all of the pectin I was going to need to make this recipe a success. You will need a Vitamix or a very powerful blender to get the skins fine enough so that they just dance around your tongue when the jam is finished. So…I can assure you this jam is easy to make, gels beautifully, and tastes better than any storebought grape jam I have ever tasted! Enjoy this
4 lbs Red Seedless Table Grapes
1 lb Sugar
1/4 cup fresh squeezed lemon
Pinch of Salt
Scrape of Nutmeg
Place one pound of cleaned grapes removed from stem into your Vitamix, Blend at High Speed for a minute and check to see that skins are very tiny, continue processing one pound at a time.
Place liquid into your preserving pan.
Add your sugar, lemon juice, nutmeg and salt to the mixture.
Boil this for 20 to 30 minutes depending on the size of your preserving pan to cook to desired thickness. To bring up your confidence, you can place a plate into the freezer beforehand. Take this plate and place a teaspoon of your jam on it, return to freezer for one minute, then take it out and gently push with your finger–if it wrinkles the jam is perfectly set. If you prefer to use a thermometer, this jam will reach between 216 and 219 on the thermometer. There is not enough sugar in this jam to bring it up to 221 degrees.
Boil and Sterlize your jars, ladle jam into jars and boil in water bath for approximately 12 minutes (see Ball Canning Guide or my earlier posts for specifics). This recipe makes about 5 eight oz (half pint) jars.