Friday, September 24, 2010

Grapes anyone? Here is my reduced sugar grape jam/jelly recipe

I got some grapes on sale and decided to do some grape jam/jelly - I am calling it a jam/jelly as it is a combination of a jam and a jelly - as I do not like the jelly consistency nor I like to have the skins on my jam. I did this as an experiment and it worked out very well. I was also shocked with the amount of sugar that traditional recipes call for - so I used a third less.

Ingredients: Red grapes (seedles1 pound), sugar (2 cups), lemon juice (1 tbsp)

We will be canning the jam/jelly so we need to sterilize the jars (see post on canning tomatoes for sterilization process).

Wash the grapes, put them in a pot squeezing them with your hands as you go. Add a little water and start cooking at medium heat

Keep cooking and stirring, after the grapes are soft, put them in my blender and strain them

Put it back in the pot and cook for a little longer, until smooth like in the picture. Then add the sugar and keep stirring until it bubbles and a thermometer has 212 C. Another way to see if it is ready is to put a little of the jam on a ceramic plate and place in the freezer for a few second and see if stays in shape. If it is too runny you need to keep cooking and stirring
This is the jam/jelly at boiling point
Once it is ready, pour into the sterilized jar ( I made only one pint jar), clean rim with a kitchen towel, put lid and band on and put in the canner with water covering it at least an inch. Boil for 5 minutes - always start counting the minutes after it gets to a rolling boil. Take the jar carefully out of the canner, put it i a kitchen towel and let it cool for 8 hours or overnight. When cool, press the lid with a finger to make sure it is sealed. If the lid moves up and down or if it makes a clik sound, you have not achieved a seal. Either refrigerate ad consume within 2 months or start the canning process again.


Other posts you may like:
Homemade Chipotle Cranberry Sauce

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