We're jammin', we're jammin', we're jammin', we're jammin'
I hope you like jammin', too.
I have lived in this house for 4 years. For three of those years, we have let the birds, squirrels, rabbits, and whatever other critters are hiding around here do what they will with all the fruit from our apple & pear trees and grape vines. Sometimes an Amish family comes in early Fall/late Summer and they trade handmade breads, cookies, jams, and jellies for the opportunity to pick whatever fruit happens to be ready.
This year, I asked myself, “ Why do the Amish get to have all the fun?’ I decided to make homemade jam with the grapes from my own backyard. I researched different grape jam recipes. ( ie. wasted several hours in front of the computer browsing the Internet ) Now there are lots of recipes out there, using store bought grape juice… but if you are going to all the trouble to make and can your own preserves/jam/jelly, why not use fresh, in season produce?!
Anywho, I have tons of grapes outside, just begging to be picked.
I am not sure what kind of grapes these are, they came with the house. But my guess is concord. When ripe, they are a dark purple. No one at our house likes to eat them, they have thick skins and big seeds inside them. But the pulp is very sweet, and they are organic. (We do nothing to them, they just get rained on occasionally and enjoy the sunshine)
And wouldn’t you know it, the next day the Amish came by and wanted to pick some grapes. So, my 3 year old son, G, and I picked a big basketful of grapes before they came back the next day. He had a great time and I would suggest if you have access to a pick your own vineyard, take the kids!
We made sure we had about 1 cup worth of not quite ripe grapes too. I had read somewhere that they have more pectin in them, and that helps with the setting /thickening process. The recipe I used called for 3-1/2 pounds Concord grapes, which turned out to be about 10 cups.
The recipe I followed is very simple; it uses no store bought pectin. The only ingredients in this jam are grapes, sugar and water. I do not have any fancy cookware, I just used a 20 qt stainless steel pot to cook it in, a stainless steel colander with a potato masher to remove the cooked skins and seeds. To process the jars, I used a large, 20 qt pot with a rack and lid with boiling water to seal them.
3-1/2 pounds Concord grapes
2 cups water
4-1/2 cups sugar
Wash and stem grapes. Measure 10 cups. Remove skins from half (5 cups) of the grapes; set aside. Save the skins to add later on.
They popped right out! Make sure to catch all the juice and add it to the stock pot.
5 cups of skinned grapes and juice.
In an 8- or 10-quart pot combine the skinned and whole grapes.
Press grapes through a sieve discard seeds and cooked skins.
Or you can put them through a ricer or a Foley mill. 
Measure 3 cups of strained pulp; return to pot. Stir in the uncooked grape skins and water.
Cook, covered, for 10 minutes. Uncover; stir in sugar. Bring mixture to a full rolling boil, stirring often. Boil, uncovered, for about 12 minutes or until jam sheets off a metal spoon. This is where it gets tricky. It took me about 25 minutes before my jam would sheet off the spoon. Which means, dip a clean metal spoon in the jam. Hold spoon sideways and when 2 drops run down and meet into one drop, then it is ready.
Remove pot from heat; quickly skim off foam with a metal spoon
.
Ladle at once into hot, sterilized half-pint jars, leaving a 1/4-inch head space. Wipe jar rims and adjust lids.
Process in a boiling-water canner for 5 minutes.
Remove jars and cool on a rack until set, about12 to 24 hours. Store in a cool, dry place for up to one year.
Makes 6 half-pints or about 12 4oz jelly jars. Perfect for gifting.
The finished product! It tastes as good as it smells and looks!
It came out pretty thick, as I was having problems with my sheet test, but we prefer it this way.
Slathered on some of the bread the Amish brought us.
G approves! This kid is picky, he hates everything! But he loves the grape jam he helped Mommy make :)
Seriously, the store bought stuff can't even compare. I hate commercial jelly and jams, I usually eat my peanut butter sandwiches with honey or fresh strawberries or bananas. But this stuff rocks! Try it on hot biscuits, pancakes or waffles. To die for. I can't wait to give these as gifts to my family and friends!
Here is the recipe:
Grape Jam
Ingredients
3-1/2 pounds
2 cups water
4-1/2 cups sugar
Directions
1. Wash and stem grapes. Measure 10 cups. Remove skins from half of the grapes; set aside.
2. In an 8- or 10-quart pot combine the skinned and unskinned grapes. Cover and cook 10 minutes or until very soft.
Press grapes through a sieve; discard seeds and cooked skins. Measure 3 cups of strained pulp; return to pot. Stir in the uncooked grape skins and water. Cook, covered, for 10 minutes. Uncover; stir in sugar. Bring mixture to a full rolling boil, stirring often. Boil, uncovered, for about 12 minutes or until jam sheets off a metal spoon.
3. Remove pot from heat; quickly skim off foam with a metal spoon
.
4. Ladle at once into hot, sterilized half-pint jars, leaving a 1/4-inch head space. Wipe jar rims and adjust lids.
5. Process in a boiling-water canner for 5 minutes. Remove jars and cool on a rack until set, about12 to 24 hours. Store in a cool, dry place for up to one year.
