PieSusan
Washing Up
[FONT=verdana, arial, helvetica]Concord Grape Jam[/FONT]
[FONT=verdana, arial, helvetica]inspired by "Preserving in Today's Kitchen," by Jeanne Lesem
Yield 4 cups [/FONT]
[FONT=verdana, arial, helvetica](My Note: However, each year fruit is different and sometimes one can get a little more and sometimes one can get a little less)[/FONT]
Ingredients:
[FONT=verdana, arial, helvetica]3-3 1/4 pounds ripe Concord grapes (abiout a 2-quart basket) [/FONT]
[FONT=verdana, arial, helvetica]3 cups sugar [/FONT]
[FONT=verdana, arial, helvetica][/FONT]
[FONT=verdana, arial, helvetica]Directions,
Wash, drain and destem grapes and place in a wide 4-quart saucepan. Crush them to release some juice. A potato masher is good to use for this. Quickly bring the grapes to a boil while stirring to prevent sticking. Boil for 10 minutes, or until the grape pulp whitens and the grape skins are tender.
Remove from heat and push the pulp through a food mill until you have 4 cups. Be careful not to scrape or crack the seeds.
Once again, quickly bring the grape puree to a boil in a 4-quart saucepan. Stir in all the sugar and continue stirring until the sugar dissolves.
Boil rapidly about 20 minutes while constantly stirring so that the puree does not burn or until the gel tests almost done.
Concord grapes are so rich in pectin that they are easy to overcook. If that happens, return it to the pan, add a spoonful or two of water, reheat the jam to a boil, and retest. Ladle the preserves at once into hot, sterilized jars. Seal them, place the jars in a hot water bath and let them boil for 10 minutes or however long according to where you live. Cool, label and store.
Note: Jeanne Lesem's book is great for someone who is new to preserving. Further, don't use old canning recipes from long ago. Times have changed and so has methods. It is not considered a good practise to use parrafin to seal preserves anymore. Be sure to read up before you jam. You don't want to inadvertently make anyone sick.
[/FONT]
[FONT=verdana, arial, helvetica]inspired by "Preserving in Today's Kitchen," by Jeanne Lesem
Yield 4 cups [/FONT]
[FONT=verdana, arial, helvetica](My Note: However, each year fruit is different and sometimes one can get a little more and sometimes one can get a little less)[/FONT]
Ingredients:
[FONT=verdana, arial, helvetica]3-3 1/4 pounds ripe Concord grapes (abiout a 2-quart basket) [/FONT]
[FONT=verdana, arial, helvetica]3 cups sugar [/FONT]
[FONT=verdana, arial, helvetica][/FONT]
[FONT=verdana, arial, helvetica]Directions,
Wash, drain and destem grapes and place in a wide 4-quart saucepan. Crush them to release some juice. A potato masher is good to use for this. Quickly bring the grapes to a boil while stirring to prevent sticking. Boil for 10 minutes, or until the grape pulp whitens and the grape skins are tender.
Remove from heat and push the pulp through a food mill until you have 4 cups. Be careful not to scrape or crack the seeds.
Once again, quickly bring the grape puree to a boil in a 4-quart saucepan. Stir in all the sugar and continue stirring until the sugar dissolves.
Boil rapidly about 20 minutes while constantly stirring so that the puree does not burn or until the gel tests almost done.
Concord grapes are so rich in pectin that they are easy to overcook. If that happens, return it to the pan, add a spoonful or two of water, reheat the jam to a boil, and retest. Ladle the preserves at once into hot, sterilized jars. Seal them, place the jars in a hot water bath and let them boil for 10 minutes or however long according to where you live. Cool, label and store.
Note: Jeanne Lesem's book is great for someone who is new to preserving. Further, don't use old canning recipes from long ago. Times have changed and so has methods. It is not considered a good practise to use parrafin to seal preserves anymore. Be sure to read up before you jam. You don't want to inadvertently make anyone sick.
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