Grape Jam

This grape jam has a chunky consistency and such a vibrant grape flavor. You will love this on toast or bagels or in your favorite thumbprint cookie recipes.

Instructions

Wash grapes in cold water and drain well. Stem grapes and separate grape pulp from skins. Cook skins in 1/2 cup water for 15-20 minutes. Cook grape pulp without water until soft. Strain grape pulp through a fine sieve or food mill to remove seeds. Combine grape pulp, cooked grape skins, and sugar in a large saucepan. Bring mixture slowly to a boil, stirring until sugar is dissolved. Increase heat to medium-high and cook rapidly to gelling point (220 degrees), stirring to prevent sticking. Remove from heat and skim any form off top. Ladle hot jam into hot jars, leaving 1/4-inch headspace. Remove air bubbles and clean jar rim then center lid on jars. Adjust band to fingertip-tight. Place jars in canner with hot water making sure all jars are submerged with at least 1 inch of water. Bring canner to a rolling boil and process on medium-high heat for 15 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner and let cool on counter for 12 hours. Label and store jars.

This October has been the month of fall fruit preserving. Grapes are one of those fall fruits. Ohio has so many beautiful pick-your-own vineyards to visit I highly recommend going if you are in the Lake Erie area. I have been using this Ball Blue Book Guide to Preserving for a long time now and there are so many wonderful and tasty recipes in it. This year I have tried several new recipes that I will share with you in other articles to come. You can get this on Amazon, but I think I purchased mine at a local Walmart. You can also read about our beautiful trip to Grabelsek Vineyard and our stay at Geneva State Park in another article here on my blog titled Camping with a Purpose, check it out! Hope you will try canning some new things for your pantry this year as I have. Bon Appetit!