concord grape jam
Now onto Jam! It’s the skins on the grapes that make the jam so rich and good.
When I was looking up jam on the internet, I kept reading (in all recipes) about popping the grape out of the skins. How time consuming, I thought! After I made some juice and used the food mill, I realized that the work is either in the hand food mill or the time consuming part of taking the skins off. I took the skins off for the jam and started even enjoying it! Here are the skins after 30 seconds in the vita mix.
After popping the skins free, the food mill part was so much easier since I only had the inside of the grape and the seeds. I did NOT Crockpot this jam, only the grape juice. I cooked the jam on the stovetop in a copper bottom saucepan in small batches which is the secret to good jam (from what I experienced).
Like the labels I made on the computer? On the plate is a representation of my 4 batches, not counting the sure gel batch of 4 jars that didn’t thicken enough. The jars ( jam shown is not the sure gel batch, it’s #3 batch). from left to right on plate:
cooked too long, not rubberlike, but almost.
not too bad. Only 1 jar of this.
Pretty good flavor and consistency.
Blue ribbon winner! Too bad it only made 1 and a half pints. Needed more jam jars like the ones pictured, but didn’t have them.
I have bread rising today to have with this jam.