I’ve endeavored to can a whole bunch of jams this summer to have for the year and I never would have expected this but grape jam is the absolute best jam and no one can change my mind
I’ve always liked grape jam but I’ve only ever had store bought and the difference. THE DIFFERENCE is astounding. It’s so much tangier and well balanced and flat out AMAZING I can’t elaborate so do yourself a favor and if you live somewhere you can find Concord grapes (I’m sure muscadines/scuppernongs would be amazing as well but I’ve only tried concord) and make yourself some homemade jam. The house smells amazing, I want to drink it
Here’s the recipe:
Transcript and annotations under the cut :)
Grape Jam
Concord, muscadine, scuppernong
Yield: about 3 pints
2 quarts grapes
6 cups sugar (six is striked through and a 2 replaces it)*
To Prepare Pulp: Separate pulp from skins of grapes. Chop skins**, if desired. Cook skins gently 15 to 20 minutes, adding only enough water to prevent sticking (about 1/2 cup). Cook pulp without water until soft. Press through a sieve or a food mill to remove seeds.
To Make Jam: Combine pulp, skins, and sugar in a large saucepot. Bring slowly to a boil, stirring until sugar dissolves. Cook rapidly to gelling point. As mixture thickens, stir frequently to prevent sticking.*** Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Adjust two piece caps. Process 15 minutes in a boiling-water canner.
*it’s better this way for some reason this book makes things unbearably sweet sometimes
**i ran mine through a food processor to get them as fine as possible. I recommend doing this if it is an option to get smaller bits :)
***optional: if you think your jam needs a bit more tang or if you just like the flavor of lemon you can add the juice of half a lemon while it’s boiling
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Rtveli is a traditional vintage and rural harvest holiday in Georgia accompanied by feasts, musical events and other celebrations. It normally takes place in late September in eastern Georgia and in mid-October in western Georgia.
Out neighbors are making white vine and we decided to make jam from white grape.
Azerbaijanian Recipe.
Independence:
2 kg of washed grapes, sapparated from stems
1 kg brown sugar
3-5 cherry tree leaves
1 tea spoon Vanilla
Steps
1. Wash the grape, sapparate from stems, remove the smooshed and damaged ones.
2. Cover with boiling water fro 1 minute. Remove the water and mix this water with sugar. 1 kg if it's brown sugar and 2 kg if it's white.
3. Stir and mix on low hit until sugar completely desolves. Poor it on top of grape add cherry leaves and leave it to cook down.
4. When it's cool put on low heat (do not boil) for 30-40 minutes.
5. Leave it for 4 hours
6. After 4 hours put it on heat again for 15 minutes and like this 3 times.
7. On the 3rd time add vanilla, vine vinegar and put it in jars.