BLACK GRAPE & RHUBARB JAM
Black grapes happen to be a favorite food of mine, so I combined them with rhubarb from the garden to create this sweet-tart jam. The crystallized ginger and spices add wonderful flavor. The soft-set texture and the bits of the grape skin also make this recipe a little different from other jams.-Barbara Estabrook, Rhinelander, Wisconsin
Provided by Taste of Home
Time 1h10m
Yield 4 half-pints.
Number Of Ingredients 9
Steps:
- Process grapes in batches in a food processor until pureed. Transfer to a large saucepan. Place rhubarb in food processor; process until finely chopped., Add rhubarb, apple, ginger and lemon juice to grapes; cook and stir over medium heat 5 minutes. In a small bowl, whisk sugar, tapioca, cinnamon and allspice; stir into grape mixture. Bring to a boil. Reduce heat; simmer, uncovered, 30-40 minutes or until mixture is thickened, stirring occasionally. Remove from heat., Carefully ladle hot mixture into four hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts :
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.
Provided by YummySmellsca
Categories Grapes
Time 2h10m
Yield 6 half-pint jars, 48 serving(s)
Number Of Ingredients 6
Steps:
- 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).
Nutrition Facts : Calories 70.3, Fat 0.2, SaturatedFat 0.1, Sodium 1.3, Carbohydrate 18.3, Fiber 0.4, Sugar 17.8, Protein 0.3
CONCORD GRAPE JAM
Categories Condiment/Spread Breakfast Brunch Dessert Chill Vegan Grape Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 or 7 (1/2-pint) jars
Number Of Ingredients 5
Steps:
- Sterilize jars:
- Wash jars, lids, and screw bands in hot, soapy water, then rinse well. Dry screw bands. Put jars on a rack in canner or deep pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil for 10 minutes. Remove from heat, leaving jars in water. Heat lids in water to cover by 2 inches in a small saucepan until thermometer registers 180°F (do not let boil). Remove from heat, leaving lids in water. Keep the jars and lids submerged in hot water, covered, until ready to use.
- Cook jam:
- Chill 2 small plates (for testing jam).
- Slip skins from grapes and purée skins with 1 cup sugar in a food processor, then transfer to a 4- to 6-quart wide heavy pot. Stir in lemon juice, peeled grapes, and remaining 4 cups sugar and boil over moderate heat, stirring frequently and skimming foam, until pulp is broken down, about 20 minutes. Force jam through food mill set over a large bowl. Discard remaining solids. Return jam to pot and cook at a slow boil, skimming foam occasionally and stirring frequently as mixture thickens to prevent scorching, 35 minutes, then test for doneness.
- To test jam, remove from heat, then drop a teaspoonful on a chilled plate and chill 1 minute. Tilt plate: Jam should remain in a mound and not run. If jam runs, continue cooking at a slow boil, testing every 5 minutes, until done, up to 25 minutes more.
- Seal, process, and store jars:
- Drain jars upside down on a clean kitchen towel 1 minute, then invert. Ladle jam into jars, leaving 1/4 inch of space at top. Wipe off rims of filled jars with a clean damp kitchen towel, then top with lids and firmly screw on screw bands. Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. With tongs, transfer jars to a towel-lined surface to cool.
- Jars will seal; if you hear a ping, it signals that vacuum formed at the top of cooling preserves has made lid concave. Remember that you may or may not be around to hear that ping (some jars make the sound after you remove them from water, and others in same batch may take a few hours); the important thing is for jars to eventually have concave lids. Preserves will thicken as they cool.
- After jars have cooled 12 to 24 hours, press center of each lid to check that it's concave, then remove screw band and try to lift off lid with your fingertips. If you can't, lid has a good seal. Replace screw band. Put any jars that haven't sealed properly in the refrigerator and use them first.
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.
More about "backyard grape jam recipes"
GRAPE JAM RECIPE – LOW SUGAR AND FULL SUGAR.
From simplycanning.com
5/5 (1)Category Side Dish, SnackCuisine AmericanEstimated Reading Time 7 mins
- Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.See full water bath canning instructions here.
CONCORD GRAPE JAM RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (4)Total Time 2 hrsCuisine AmericanCalories 119 per serving
EASY GRAPE JAM RECIPE - SERIOUS EATS
From seriouseats.com
4/5 (1)Total Time 1 hr 40 minsCategory Condiments And Sauces, Jam / JellyCalories 46 per serving
5 GRAPE JELLY AND JAM RECIPES
From allrecipes.com
GRAPE JAM RECIPE WITHOUT PECTIN - LADY LEE'S HOME
From ladyleeshome.com
OLD FASHIONED GRAPE JAM - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
GRAPE JAM - RECIPE52.COM
From recipe52.com
CONCORD GRAPE JELLY RECIPE - THE FLAVOR BENDER
From theflavorbender.com
EASY GRAPE JAM RECIPE WITH ONLY 2 INGREDIENTS - MAMA …
From mamalikestocook.com
HOMEMADE GRAPE JAM - NO PECTIN - FAMILY SPICE
From familyspice.com
4.6/5 (51)Total Time 4 hrs 30 minsCategory JamsPublished Aug 6, 2021
GREEN GRAPE JAM RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
THE BEST HOMEMADE GRAPE JAM RECIPE - YOUTUBE
From youtube.com
RECIPE: BACKYARD BURGERS WITH GRAPE JELLY CARAMELIZED ONIONS
From chefsbest.com
EASY GRAPE JELLY RECIPE | ALMANAC.COM
From almanac.com
GREEN GRAPE MARMALADE - CALIFORNIA GREEK GIRL
From californiagreekgirl.com
EASY GRAPE JAM – 3 INGREDIENTS & NO PECTIN! - FAB FOOD 4 ALL
From fabfood4all.co.uk
BACKYARD GRAPE JAM RECIPE - FOOD.COM | RECIPE - PINTEREST
From pinterest.com
OLD FASHIONED GRAPE JAM - REBOOTED MOM
From rebootedmom.com
HOMEMADE GRAPE JELLY RECIPE - MADE WITH FRESH GRAPES OR JUICE
From oldworldgardenfarms.com
You'll also love