Old Fashioned Grape Jam No Pectin Added Recipes
OLD FASHIONED GRAPE JAM (NO PECTIN ADDED)
Old fashioned grape jam is packed with flavor. The grape skins add lovely color and give the finished jam a fabulous texture.
Provided by Ashley Adamant
Categories Canning
Time 1h
Number Of Ingredients 2
Steps:
- Seed grapes as discussed above by squeezing the grape flesh out of the skin and then cooking the pulp down. Put the pulp through a fine mesh strainer and then re-combine the filtered pulp with the grape skins.
- Add the skins and pulp into a saucepan along with the sugar and cook the mixture until it reaches gel stage, about 10-15 minutes. Experienced jam makers can watch for when the type of bubbles change and take on a glossy look. To be sure, test the consistency on a plate that's kept in the freezer or with a candy thermometer.
- Pour the jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.
- Allow the jars to rest for 24 to 48 hours to completely gel.
Nutrition Facts : ServingSize 1 Servings
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- Wash the grapes and remove the stems. Add the grapes, sugar, and water to a large, deep saucepan. Bring to a boil over medium-high heat and cook for 10-15 minutes, stirring constantly.
- Remove the saucepan from the heat. Use an immersion blender to puree about half of the mixture.
- Return to medium-high heat and bring to a boil again. Stir constantly for an additional 10-15 minutes or until the gelling point is reached. *See notes below about gelling point.
- Ladle the hot mixture into clean mason jars. Seal the jars and let the jam come to room temperature before storing in the refrigerator for up to three months or you may process this jam in a boiling-water canner.
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