Backyard Grape Jam

"A mix of ready-to-eat and unripe Concord grapes from our backyard vineyard make a perfectly set, tangy jam. It'll stain your fingers and your tongue a delicious grapey purple! When harvesting, make sure you get some of the green (unripe) grapes in your basket: they have more pectin which makes for a better set. Makes 6 250mL (1/2 pint) jars, 2-tbsp servings."
 
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photo by YummySmellsca photo by YummySmellsca
photo by YummySmellsca
Ready In:
2hrs 10mins
Ingredients:
6
Yields:
6 half-pint jars
Serves:
48
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ingredients

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directions

  • Cook grapes 20 minutes in ½ cup water until mushy and falling apart.
  • Pass through a food mill, discarding skins and seeds.
  • Bring pulp to a boil and add sugar and honey.
  • Cook at a low boil until thickened, stirring regularly, about 15-20 minutes.
  • Add lemon juice and pectin, raise the heat and cook at a hard boil for 3 minutes.
  • Ladle into jars and can in a water bath (10 minutes per 1/2 pint or pint jar).

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RECIPE SUBMITTED BY

<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p> 9408826"
 
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