I won't lie. This was an all-day (and on the second shot, a two-day) affair. Between the harvesting, stemming, washing, cooking, milling, cooking and canning, it does take a fair amount of stamina to produce. But as long as it takes, it's easy work, and it makes a ton. Not to mention that when you have the bevy of vines out back that we do, it's a dirt cheap way to enjoy organic jam year round. Making the batch of six jars ran me $3.30 roughly, not counting the jars (since my grandma gave me two big boxes of them!). Considering that a jar of regular Smuckers can be pushing $4, that's a huge win in my book. Not to mention that my spread was tweaked specifically for what I wanted, not the whims of mass marketing moguls. If you have a chance to make your own jam come next berry season, give it a whirl - I promise you won't be disappointed!
Many thanks to Local Kitchen and Kem Luther for your detailed instructions and info!!
Backyard Grape Jam
Makes six 250 mL (half-pint) jars, 48 (2-tbsp) servings
5 lbs Concord grapes
1/2 cup water
1 1/2 cups sugar
2/3 cup honey
2 tbsp lemon juice
1 packet no-sugar-needed pectin (I got the best results with Bernardin)
- 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).
Calories: 55.9Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 1.1 mg
Total Carbs: 14.6 g
Dietary Fiber: 0.2 g
Protein: 0.2 g