Gramwama and Grandpa grow their own grapes on the farm. They’re absolutely beautiful and make the best juice, jam, and jelly. This year I helped grandma make a batch of spiced grape jam we’d never tried before. The result was absolutely amazing! The jam was richly grape flavored, greatly enhanced by the spices.
Picking grapes off the vine is pretty time consuming work. You have to be careful not to leave any little twigs in the jam. It looks weird in the jar and doesn’t have a very good texture. With both of us working on it we were able to get the three pounds of grapes needed in good time.
Grandpa was very pleased we were making jam. He loves growing the grapes and enjoys seeing them put to good use. Grandma saved some jam for him to eat, but most of the jars will be given away as gifts.
We didn’t follow the directions for Prize Grape Jam exactly. People say it’s very important with jams and jellies to follow the recipe exactly to ensure it sets properly, and that is true. But we didn’t have dry pectin like required, and ended up using liquid instead. It still turned out great. 🙂 We also didn’t sieve anything since these grapes are seedless and have extremely thin skin.
The recipe we used is from Cooks.com and can be found here. We modified the recipe though, which is what you’ll find below!
3 lbs. concord grapes (or whatever grapes you are growing), picked over and washed
1 cup of sugar
1 tsp cinnamon
1 tsp powdered ginger
1 tsp allspice
7 cups of sugar
1 package of Certo liquid pectin
Makes about 5 pints
1. Prepare your jars, rings, lids, and water bath using your desired method.
2. Place all the grapes into a big pot and use a potato masher to crush them a bit.
3. Add one cup of sugar and the spices to the pot. Cover and simmer for 5 minutes.
4. At this point, if your grapes have a lot of seeds or thick skins, you should sieve that out. If everything looks good, you should have about 5 1/2 cups of the grape mixture. If you have too much, remove some.
5. Add the 7 cups of sugar and bring the mixture to a rolling boil, stirring constantly. Do not let the mixture burn!
6. Add the liquid pectin, still stirring constantly, and bring back to a hard boil for 1 minute. Remove from heat and proceed with the canning process.