I try to learn something new every year. If you looked back over my blog archives you’d get a glimpse, of the many things that I have in just this year alone. We’ll this month I decided to tackle jam and preserve making. Last week I made apple preserves
and this week it’s grape jam. I have shared the super simple pictorial below.
5 pounds of seedless grapes, washed and stems removed.
Add them to a large pot with (1) cup of water.
Bring to a rolling boil, cover and simmer for 10 minutes or until soft enough to mash.
Mash with a potato masher or coarsely chop with a hand blender. Do not make it into a puree unless you do not like the texture of fruit in your jam.
Mix 1 box of Sure Jell Pectin ($2.49 ea at Publix) with 1/4 cup of sugar.
Pour mixture into mashed grapes and stir. Bring to a rolling boil until sauce begins to thicken. (About 5 – 10 minutes). Add 4 and 2/3 cups of sugar and stir. Cover and simmer 10 minutes. Remove from heat and add to jars sterilized in boiling water.
Screw on tops and add jars to a large pot of simmering water. This is to help kill any bacteria that may have entered the jar during the canning process and also to create an airtight seal.
Simmer jars for 10-15 minutes. You will begin to hear a pop come from each jar. This is the jar sealing. To be certain that each jar is completely sealed and ready for the pantry, press down on the middle of the jar lid with a finger. If the lid springs back then it is not sealed and refrigeration is necessary.
Store sealed unopened jams in a cool, dry, dark place for up to (1) year. Unsealed and opened jellies should be stored in the refrigerator and used within (3) weeks.