American Breakfast
GRAPE FREEZER JAM
INGREDIENTS
2 cups fresh, crushed grapes (about 1 pound whole)*
3½ tablespoons lemon juice
4 cups sugar
¾ cup water
6 tablespoons or 1.75-ounce box fruit pectin powder)
SPECIAL UTENSILS
potato masher or food processor
5 * 1-cup hot, sterilized Mason jars (They really must be hot and newly sterilized.)
Makes 5-cups. Takes 1 hour plus 1-to-2 hours to set.
PREPARATION* – (Assuming, as is likely, you can’t find crushed grapes to buy)
Cut grapes in half. Remove stems and seeds from grapes. Smash grape halves with potato masher until thoroughly crushed. (Or add bits to food processor. Pulse processor until thoroughly crushed, but not yet pureed. Some grape bits should remain.)
Add grape and lemon juice to large mixing bowl. Mix with fork until well blended. Add sugar. Mix with whisk until sugar dissolves completely. (Undissolved sugar makes the jam grainy.)
Add water and pectin to small pan. Bring to boil using heat. Stir constantly. Boil for 1 minute, stirring constantly. Pour boiling water over grape/sugar mix. Stir constantly for 3 minutes. The mixture should start to jell and thicken.
Pour grape mixture into Mason jars. Leave ½” gap at the top. Stir until grape bits and juice gel and blend. Cover and let stand for 1-to-2 hours or until set. (Not longer than 12 hours.) If desired, serve some immediately. Store the rest in the refrigerator for 3 weeks or in the freezer for up to 1 year.
TIDBITS
1) Sorry, this tidbit isn’t funny. But I am quite proud that I wrote this recipe and then made it. This is my first recipe since getting Covid, a severe ear infection, and surgery back to back to back.
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2) Okay, I have space for a joke. Q: How many 1-cup Mason jars filled with grape jam does it take to change a light bulb? A: 122, but it’s far safer to use a step ladder. Ha, ha, ha!
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