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.

First Harvest

Last night was my first harvest from my garden! Very late in the planting season I got an heirloom tomato, 5 Japanese eggplants, and 6 cucumbers as baby plants. I then planted them in one of the flowers beds at my grandparents place. I had to plant around the peony bush, but I think it turned out well.

The plants have been growing since the end of June. I honestly doubt I’m going to get eggplants this year because of the rats and squirrels eating anything that gets to be about half the size they should be.

I finally have 1 heirloom. I’ve had a lot of large green tomatoes sitting there for a long time. 1 of them finally turned red. It’s not in the best of conditions but a large portion of it should still be eatable.

I also had a very interesting surprise with my cucumber plants. I thought I had regular seedless cucumbers, after they started growing I realized that these were not normal cucumbers and did some research.

Turns out that these little guys are Mexican Sour Gerhkins. It’s a rare seed variety (in the U.S.) that only grows to the size of a grape. The skin is eatable so rinse and snack is an option. It tastes like a cucumber with a bit a citrus/sour flavor.

I think though with this amount I’m going to pickle these guys. Unless someone out there has a recipe I could try?