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! ❤
I started my week by picking a bunch of ripe heirloom tomatoes from my garden. Since there was a lot of them I decided to let them sit for a week to soften up so I could make homemade tomato sauce.
I started by cutting, trimming and peeling all the tomatoes. I then smooshed all the chunks through a wire mesh strainer to make all the seeds and white parts easier to remove from the tomatoes.
Added all my spices and let it simmer for a while. It really smelled wonderful while this was simmering. Even my dog Taco was interested.
The final result! A little thicker than normal but it looked great over the pasta for dinner. ❤
Homemade Tomato Sauce
- minimum of 4 large tomatoes, cleaned, peeled, and cut into smaller pieces
- 5-6 basil leaves, thinly cut, or 1 Tablspoon of dry basil
- 4 cloves of garlic, minced or a little chunks
- 1/2 tablespoon dehydrated onion, or 1/4 of diced onion
- 1/2 tablespoon dry oregano
- salt and pepper to taste
- Cut and peel all tomatoes. Skin must be removed. It is also helpful to pull out as many seeds as possible. But tomatoes into small wedges and smoosh each wedge through a wire mesh strainer over a sauce pan. This should help get the remaining seeds and any other under ripe pieces out of the way. let it begin to cook on medium-low heat.
- Chiffonade 5-6 Basil leaves, or 1 tablespoon of dry basil and add to pot. Also chop garlic and add to pot. I tend to go with something a little large than a mince because my family likes to chomp on garlic. Measure out and add remaining spices to pot. Increase heat to medium. Allow to simmer for at least 30 minutes. Stir occassionally and taste test to adjust the seasonings. If the sauce is still too thin I you can add a can of petite diced tomatoes or sliced zucchinni or any other vegetable to help it along.
- After 30 minutes is when I begin cooking my Pasta. I allow the sauce to continue to simmer until the noodles are cooked. Once the noodles are cooked plate up and enjoy!