Blue Grape Jam

Kapoor Sanjeev, June 4, 2014

 

Serving Size: 4 servings

Ingredients:

  1. 2 lbs Conchord or Coronation grapes
  2. 2 1/2 cups sugar
  3. 3 tbsp fresh lemon juice
  4. 1/2 tsp grated lemon zest

 

Directions:

  1. Wash 2 lb. concord or coronation grapes and remove from stems.
  2. Use your fingers to squeeze grape pulp and seeds into a heavy-bottomed pot, reserving skins. Cover pot and place over medium-low heat. simmer for 5 min or until pulp is soft and juicy. Pour through a strainer to remove seeds,
pressing down on solids to extract all pulp and juice.
  3. return pulp and juice to pot. add reserved skins. return to a simmer, and cook covered for 5 min longer or until skins are softened.
  4. add 2½ cups sugar, 3 tbsp fresh lemon juice and ½ tsp grated lemon zest, and bring to a boil on medium-high heat,
stirring occasionally for 5 min. remove from heat. to see if jam is set, put a plate in the freezer, add a spoonful of jam and let it chill for 1 min. Push at the edge of the cooled jam with your finger; if it wrinkles slightly the jam is set. (If not, place pot back on heat and boil for 1 min or until set.)
  5. let jam stand for 10 min, then ladle into hot sterilized jars with new 2-piece lids. follow general canning guidelines and process in a boiling water canner for 5 min to keep them shelf stable for a year. (Or, skip this step and keep jars of jam in the fridge for up to three months.)

 

Tips:

  1. Blue grapes are one of the few fruits you really can’t get at any other time of year, so seize the moment and make this delicious jam.

 

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