OLD FASHIONED GRAPE JAM (NO PECTIN ADDED)
Old fashioned grape jam is packed with flavor. The grape skins add lovely color and give the finished jam a fabulous texture.
Provided by Ashley Adamant
Categories Canning
Time 1h
Number Of Ingredients 2
Steps:
- Seed grapes as discussed above by squeezing the grape flesh out of the skin and then cooking the pulp down. Put the pulp through a fine mesh strainer and then re-combine the filtered pulp with the grape skins.
- Add the skins and pulp into a saucepan along with the sugar and cook the mixture until it reaches gel stage, about 10-15 minutes. Experienced jam makers can watch for when the type of bubbles change and take on a glossy look. To be sure, test the consistency on a plate that's kept in the freezer or with a candy thermometer.
- Pour the jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.
- Allow the jars to rest for 24 to 48 hours to completely gel.
Nutrition Facts : ServingSize 1 Servings
GRAPE JAM USING GRAPE MASH (GRAPE MUST)
This grape jam is practically free when you use the grape mash (grape must) from making grape jelly or grape juice.
Provided by Angi Schneider
Categories Preserving Food
Time 1h
Number Of Ingredients 3
Steps:
- Put a couple of spoons in the freezer. You'll use these later to test the jam for gelling.
- Prepare a water bath canner by filling it about 2/3 of the way full with water.
- Wash the jars and lids in hot soapy water. Keep the jars hot until you need them.
- Mix the grape mash, sugar, and lemon juice together in a stainless steel stock pot. Bring the jam to a boil and then cook over medium heat until it gels. If you have a lot of liquid in the grape mash it will take a while.
- Stir the mixture often to keep it from sticking to the bottom of the pan, as the liquid evaporates its more likely that the jam will stick.
- To test the jam to see if it's going to gel when it cools, get one of the spoons you put in the freezer earlier. Dip the back of the spoon into the jam. Give it just a moment and then touch the jam, if it has gelled on the spoon it will gel in the jar when it cools off. If it's still runny, it needs to cook down more.
- When the jam is cooked down and ready to be jarred, put the jars on a kitchen towel on the counter and ladle the hot grape jam into the hot jars. When the jars are full, wipe the rims with a damp cloth, and add the lids and bands.
- There's no need to put the bands on super duper tight, just put it on like you would put a lid on the mayonnaise before putting it in the refrigerator.
- Put the filled jars in the water bath canner and turn the heat up. Once the water starts to boil, set the timer for 10 minutes adjusting for altitude - this is the processing time.
- When the jars are finished processing, remove them from the water bath canner and put them on a kitchen towel on the counter. Let them cool.
- After 12 hours or overnight, remove the the bands from the jars and test the seals. If any jar failed to seal, put it in the refrigerator and use first. Store the sealed jars in the pantry.
CONCORD GRAPE JAM
Make and share this Concord Grape Jam recipe from Food.com.
Provided by Diana Adcock
Categories Berries
Time 55m
Yield 4 half pints
Number Of Ingredients 2
Steps:
- Wash and stem grapes.
- Place in a large stainless or enamel pot.
- With a potato masher or wooden spoon mash grapes.
- Bring to a gentle boil and reduce heat to an "active" simmer.
- Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
- Run the grapes through a food mill to remove seeds.
- Return pulp to the saucepan.
- Bring to a boil and stir in honey.
- Stir often to prevent scorching.
- After about 10 minutes you should not be able to stir down the boil.
- Test for gel point.
- Jelly/puree will begin to darken and thicken up.
- This should take around 15 to 20 minutes from the boil point, but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes.
- Ladle into clean hot sterile jars leaving 1/4 inch head space, and seal.
- Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 614.6, Fat 1.2, SaturatedFat 0.4, Sodium 11.9, Carbohydrate 163.2, Fiber 3.3, Sugar 159.7, Protein 2.5
GRAPE JAM
Posted by request. I haven't made grape jam in years (since my kids were small). Unfortunately, I never wrote down how much this recipe makes, I remember it did make a lot (8-10 cups???)
Provided by Dee514
Categories Berries
Time 40m
Yield 8-10 cups
Number Of Ingredients 5
Steps:
- Remove the skins from the pulp and set them aside.
- Place grape pulp in stainless jelly pot with water.
- Bring to boil and simmer 5 minutes.
- Strain to remove the seeds.
- Chop the skins and add to the cooked pulp.
- Measure out 5 cups of the grape pulp mixture and return the pulp to jelly pot.
- Add sugar and butter.
- Heat on medium heat until sugar is melted, then adjust to high heat.
- Heat and stir to full rolling boil that will not stop.
- Add 1 pouch Certo and return to full rolling boil at high heat.
- Boil exactly one minute stirring constantly.
- Fill jars to 1/8 inch from the top.
- Seal with lids.
- Invert jars for 5 minutes.
WILD GRAPE JELLY
I'm posting this recipe to help myself and others avoid the frustration of searching through all my cookbooks and magazines every September! It's not a recipe you can find in the pectin inserts. Tried and true- another Canadian Living gem. Prep time includes overnight drip.
Provided by Jan in Lanark
Categories Jellies
Time P1DT5m
Yield 5 cups
Number Of Ingredients 4
Steps:
- In large saucepan, crush grapes with potato masher; pour in water and bring to boil.
- Reduce heat and simmer, covered, for 10 minutes or until fruit is very soft.
- Transfer to jelly bag or colander lined with a double thickness of fine cheesecloth and let drip overnight.
- Measure juice (you should have 3 cups/750 ml) into a large heavy saucepan; stir in sugar.
- Bring to boil over high heat, stirring constantly.
- Stir in pectin.
- Return to full boil and boil hard for one minute, stirring constantly.
- Remove from heat and skim off foam with a metal spoon.
- Pour into sterilized jars, leaving 1/8 inch headspace.
Nutrition Facts : Calories 884.4, Fat 0.4, SaturatedFat 0.1, Sodium 11.5, Carbohydrate 229.2, Fiber 2.5, Sugar 221.8, Protein 2
SPICED GRAPE JAM
This jam is delicious on a toasted bagel with cream cheese. Chunk cinnamon can be purchased from Penzey's Spices (www.penzeys.com) or you can substitute 1 4-inch stick of cinnamon, broken into small pieces.
Provided by Patty Mae
Categories Berries
Time 2h
Yield 6-7 8-ounce jars
Number Of Ingredients 8
Steps:
- Prepare jelly jars and seals by sterilizing them in boiling water.
- Remove grapes from stems; rinse and drain.
- Place grapes in a large heavy-bottomed pan and mash to break skins.
- Add remaining ingredients and bring to a full rolling boil.
- Reduce heat to medium-low and let boil gently for about 20 minutes, stirring occasionally.
- Strain through a food mill or sieve.
- Put strained mixture back into the pan and bring back up to a simmer.
- Pack into sterilized jelly jars.
- Seal jars as directed by the manufacturer.
Nutrition Facts : Calories 890.5, Fat 0.6, SaturatedFat 0.2, Sodium 5.1, Carbohydrate 228.9, Fiber 2.9, Sugar 224.7, Protein 1
GRAPE JELLY
This slightly tart, vibrant red jelly makes a lovely change from the usual jams
Provided by Emma Lewis
Time 30m
Yield Makes 600ml
Number Of Ingredients 3
Steps:
- Tip the grapes into a large saucepan set over a low heat, then cover and leave to gently cook for 5 mins until the juices start to run. Take a potato masher or fork and mash up the grapes. Leave to cook for about 10 mins more, mashing every now and again until the grapes are falling apart. Place a clean tea towel or kitchen cloth in a sieve set over a bowl, then pour the grape mixture into this. Let the mixture drip through for at least 1 hr or preferably overnight.
- Measure out the juice (you should have about 600ml) and pour it into a pan along with the sugar and lemon juice. Set the pan over a high heat and bring to the boil. Skimming any scum as it boils, let the mixture bubble until the temperature reaches 105C on a sugar thermometer. If you don't have one, put a small plate in the freezer for 5 mins, then pour a little of the juice onto the cold saucer. After 1 min, run your finger through; if the jam wrinkles slightly, it's ready. Pour the hot jam into a sterilised jar. Will keep unopened for up to 3 months.
Nutrition Facts : Calories 57 calories, Carbohydrate 15 grams carbohydrates, Sugar 15 grams sugar
GRAPE JELLY
Grape jelly is my favorite. My husband makes this for me. He makes blackberry, plum and crab apple too. He is an excellent cook. He is the canner in our family--he cans everything!! The cooking time is only after it comes to a boil.
Provided by Darlene Summers
Categories Jellies
Time 32m
Yield 6 pints
Number Of Ingredients 3
Steps:
- First make the grape juice using clean washed grapes.
- To 3 1/2 pounds of clean grapes add 1 1/2 cups water.
- Bring to a boil and simmer covered for 10 minutes.
- Strain and squeeze out all of the juice with a jelly cloth, or whatever means you have.
- In a very big pan, put 5 cups of the juice.
- Add the fruit pectin to the juice.
- Mix well.
- On high heat, bring to a full rolling boil, and boil hard for 1 minute, stirring constantly.
- Stir in sugar all at once, and bring back to a full rolling boil, again boil hard for 1 minute stirring constantly.
- Remove from heat, skim off foam and pour into hot jars.
- If using paraffin, pour hot paraffin in on top of jelly.
- Or seal with canning lids.
Nutrition Facts : Calories 1056.6, Fat 0.3, SaturatedFat 0.1, Sodium 29.5, Carbohydrate 272, Fiber 1.1, Sugar 262.8, Protein 0.8
APPLE GRAPE JELLY
Make and share this Apple Grape Jelly recipe from Food.com.
Provided by Diana Adcock
Categories Jellies
Time 3h10m
Yield 4 half pints
Number Of Ingredients 5
Steps:
- Place grapes in a large bowl and mash.
- Place grapes, apple slices and water in a large stainless or enamel pot.
- Bring to a boil, reduce heat and simmer for 30 min.
- Pour juice and pulp thru a damp jelly bag and let drip UNDISTURBED for 3 hours.
- Restrain through another damp jelly bag.
- If you want you can now save the pulp for grape butter.
- Measure 5 cups of grape-apple-add the lemon juice and pour back into the large pot (washed pot that is) and bring to a full boil.
- Stir in sugar and return to a full, rolling boil until the jell point is reached.
- Remove from heat and skim.
- Ladle into steril hot jars leaving 0.125 inch head space.
- Process for 5 min in a boiling water bath at altitudes up to 1000 feet.
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