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! ❤

Ingredients

  • 4 cups of grapes, peeled and pitted
  • 2 cups sugar
  • 4 tablespoons pectin, I prefer the low sugar
  • 1/2 tsp salt
  • 4 tablespoons lime juice
  • clean mason jars and lids

Directions

  1. Slice each grape in half to remove the pits/seeds and peel and put into a container. I ended up using a container with a lid so that I could store the grape goop overnight.
  2. When you are ready to begin, dump the grape goop, pectin, salt, and lime juice into a large pot on medium heat. Allow  this mixture to break down for 10 minutes, stirring occassionally. After 10 minutes you can add in the sugar and then let the mixture simmer still stirring occassionally
  3. When the mixture turns into a syrup -like consistency remove from heat. Pour into a measuring cup to help with the cooling and pouring process. Cooling should take about 3-4 minutes. Then evenly pour the grape jam into the mason jars. Allow the mixture to continue to cool while in the jars. Once they are cool enough, place the lids on the jars and put the jars in the refridgerator.

Special Chocolate Chunk Cookies

It’s been a little chilly over in my neck of the woods. So I decided to warm up the house by making a batch of yummy chocolate chunk cookies. Basically I follow this recipe but with a few alterations because of food allergies. The largest change I make is that I can only use certain kinds of chocolate because of a peanut/tree nut allergy so I tend to use a bag of chunks instead of scouring for a chocolate bar I can actually eat.

Mixing the cookie dough in my new kitchenaide was really great after having done this recipe without a mixer so many times. The dough itself is also very good for pre baking tastes.

And here are the delicious, fresh out of the oven cookies. Most of which did not make it past bedtime.


Chocolate Chunk Cookies

Ingredients

  • 2 sticks of salted buttered, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 (or 2) tablespoons Vanilla extract
  • 2 cups all purpose flour, plus a little extra just in case
  • 1 tablespoon instant coffee, French Vanilla is my favorite
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 bag of Nestle Tollhouse chocolate chunks

Directions

  1. Take 1 of the softened sticks of butter and put into a small skillet over medium-low heat. allow it to melt and bubble. This is totally normal and will not immediately cause a fire. Swirl the butter in the skillet until it begins to turn a golden brown then remove from heat and pour all the liquid and solid butter into a heat proof bowl until needed in cookie batter. preheat oven to 375 degrees.
  2. Add the other stick of butter, brown sugar, and granulated sugar  into a mixing bowl. Cream everything together until its combined.  Add eggs and vanilla and mix until smooth. It may be necessary to stop mixing to scrape the sides of the bowl down. Pour in all contents (solid bits too) from the brown butter bowl and mix until combined
  3. Add the coffee granules, baking soda, and salt one ingredient at a time and allow to mix until well combined. Slowly add the flour into the batter and allow to mix well. Once mixed, dump in 1 bag of chocolate chunks and mix well using a spoon or spatula.
  4. Either use a greased baking sheet or a parchment lined baking sheet and drop the cookie dough onto the sheet pan. I like to use a heaping tablespoon for this. Place in oven for 8-10 minutes. Allow to cool for 2-3 minutes then transfer to a cooling rack/surface. Bake in batches until all cookies are done and enjoy!