White Grape Jam

My grandmother had made a request for some grape jam so I had to make some for her. I use a very basic recipe of grapes, sugar, pectin, salt, and for a little twist I add lime juice instead of lemon juice/zest.

I begin with getting a bunch of grapes and enlisting some help to cut, peel the skin off, and remove the seeds of every grape. Then put the grape goop in a bowl.

It’s quite the challenge because this took me, my boyfriend, and his son almost 3 hours to complete. So needless to say, after this we put the lid on the bowl of grape goop and called it a night. The goop can stay like this for about 24 hours in the fridge before it tries to freeze or alter the quality of the grapes.

When I was ready to begin making he jam I put all the ingredients except for the sugar into the pot. I let it all break down a little bit before I add in all the sugar (about 10 minutes) and mix everything together. I then usually set it to very low and leave it alone for 10-15 minutes. At this point I do a taste test and add whatever is necessary. Then allow it to simmer until the grapes are mostly dissolved and theres a syrup like consistency.

After the jam is at the perfect syrup consistency, I then strain of the solids and allow the jam to cool a little bit away from the heat. I have just enough time to get my jars together before it cools too much. If it cools too much a small spatula will be needed to transfer the jam into jars.

Once the jam is poured into the jars. I allow it to cool for 30 minutes before I put the lids on.I let the jars sit in the fridge for at least 24 hours to allow it to set perfectly. Then I like to make a bunch of toast and enjoy! ❤

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