Juicy, sassy, and classic with peanut butter, this jam is tart enough to be interesting and sweet enough to be kid-friendly.
About the Author: Emily Teel is food writer and recipe developer in Philadelphia. Follow along at @brotherly_grub on Twitter, and see more of her work at emilyteel.com
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About This Recipe
Yield:
4-5 half pint jars
Active time:
45 minutes
Total time:
1 1/2 hours
Special equipment:
a boiling water canner, a food mill, and a jar lifter
Ingredients
3 pounds of flavorful grapes, concord or otherwise (about 2 quarts)
1 cup water
1 1/4 cup granulated sugar
3 tablespoons low sugar pectin
1/4 to 1/2 cup lime or lemon juice
Procedures
Prepare boiling water canner and sterilize 5 half-pint jars by boiling them for ten minutes. Wash lids and rings and bring to a simmer in a separate, small saucepan of water. Turn off heat and allow jars, lids and rings to sit in hot water until you need them.
Wash and stem grapes, removing any split or compromised ones. Don't worry if small stems remain on the fruit, since they will be strained out along with the seeds. In a nonreactive, heavy-bottomed saucepan bring grapes and water to a boil and then reduce to a simmer.
Simmer grapes, periodically stirring and crushing, until they've begun to lose their shape and you can see seeds floating in the mix, about ten minutes. Remove from heat and cool slightly.
Set a food mill (with the smallest sieve in place) over a large, heatproof bowl or pitcher, and pour grapes and cooking liquid through. Mill until all that remains are the seeds, skins, and stems. You will have about 4 cups (32 ounces) of grape pulp.
In the same, nonreactive saucepan, stir grape pulp together with sugar, pectin, and citrus juice and bring to a boil over high heat. Cook until the mixture registers 220°F on a candy or instant read thermometer.
Turn off heat and skim any foam with a spoon. Ladle jam into prepared jars, leaving a quarter inch of head space. Wipe the rims of the jar lids with a clean kitchen or paper towel and seal.
Place the sealed jars back into the canning kettle. When all jars are added, make sure that the water level clears the jar lids by at least one inch. Add more water if necessary, and, over high heat, bring the water back up to a boil. Once the water boils, set a timer for ten minutes.
After ten minutes, turn off heat, and allow jars to sit in water for five additional minutes. Then, using a jar lifter, remove the jars to a cooling rack.
Once jars have reached room temperature, remove rings and test that all lids have sealed properly. If any have not sealed, store them in the refrigerator. Label and store sealed jars in a cool place out of direct sunlight.
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