Grape Jam

Who would have thought I would one day be making jam out of grapes from my own backyard ! I managed to pick about 5 kilo from an unruly grape vine and it seems too much of a waste to give them all to the cows.

No idea of the variety but these were not tart. Only the purple grapes were used. The lucky cows (Scarry and Baby) were given all the green ones.

The actual act of cooking the jam is fast. It is the prep that takes a bit of work. First the skin has to be separated from each individual grape and then the seeds removed. I did all the prep work while watching TV at night.


It is a nice jam. Actually it tasted much like plum jam. Will I make it again....yes definitely....if I can gather enough grapes from the garden. It is worth the effort.

No pectin or setting agent is used as the jam sets beautifully with just the addition of some lemon juice.

Makes 1.6 Litre

Ingredients
2 kg 'purple' grapes
1 kg sugar
2 Tbsp lemon juice

2 Tbsp vodka

Method
1. If you do not have a thermometer for testing the setting point, put 2 saucers into the freezer for use later to check the jam's setting point.

2. Remove any unwanted spoilt grapes. Rinse. Squeeze each grape individually between the thumb and index finger. Put the flesh and juice in one pot and the skin in the food processor.

Pop the flesh out.

3. Boil the flesh for 5 minutes. The flesh would separate from the seeds. If they are still stuck, mash lightly with a potato masher. Scoop or sieve out all the seeds. The content would be quite watery.

4. Pour some of the boiled 'flesh' liquid into the food processor. Blend until the grapes skin is really fine.

5. Pour the flesh, skin and lemon juice into a thick base pan.

6. Bring to a rapid boil. Add the sugar and continue to boil rapidly for 15-20 minutes or until jam sets*. Stir occasionally and scoop out the floating scum.

7. Add the vodka and use a lighter to burn off the alcohol or just stir to mix.

8. Pour into hot sterilised* jars, seal, label and store in a cool place.




*Sterilising jars
To sterilise the preserving jars wash them in hot soapy water and rinse with boiling water. Remove and put the glass jars into an oven at 120°C for 15 minutes or until the jars are required. Do not at any stage dry the jars with a tea towel.

*Setting Point
Test for setting by dropping a small amount of jam onto a cold saucer. After a few minutes, push it with your finger. If it wrinkles and forms a skin it is ready. If it does not, boil longer and try again.
Alternatively test with a thermometer. Setting point is reached when the temperature reaches 105C.




Note
1. Add more sugar if your grapes are on the tart side or if you prefer your jam sweeter.

2. The jam will look watery but will set beautifully.

Tip
1. If you are doing the initial prep at night, cover the skin and flesh and leave to overnight in the fridge.

2. The grape skin gives the jam a good texture.

3. If you make jam regularly, invest in a thermometer. It is much easier than trying to test with a freezing saucer.