Process the grape jam in a water bath canner for 10 minutes and then turn off the heat. **Please check your junk mail folder**, Subscribe and get new recipes and updates straight to your inbox. Blend for a very short time, about 5 seconds, until you get a coarse purée. It just takes a little time, like everything that’s worthwhile. it’s a bloody minefield. Skill Level: Beginner. Process the grape jam in a water bath canner for 10 minutes and then turn off the heat. Pass the fruit mixture through a fine sieve and put back into a clean saucepan. Quick jam … The house I called home until I was an adult had a glorious Scuppernong arbor in the backyard. When you pour the jam off of the spoon, it will form drops instead of being a steady stream. I cooked 750g of grapes down and passed the mixture through a sieve which gave me 400ml of cooked grape mixture. Learned my lesson and will watch the pot next time. Just I don’t mention removing the stalks as you’ve stated in your comment and I do say to boil it for about 10 minutes which everyone else seems to have had good results with (including me each year). Apologies for the delay! Picking the thick-skinned, seed-laced grapes became a family affair each September. However, and this bit is important; it doesn’t matter. No there isn’t, I winged it and this time got lucky. 5 lbs of grapes or 5 cups of all-natural, no sugar added grape juice Instructions: Combine grapes and sugar in pan and turn the stove’s heat setting to high. Looking forward to hearing how it turns out! This way you can use whatever amount of grapes you can get your hands on without worrying about getting exact measurements. Sounds amazing Elizabeth and so happy you enjoyed the recipe! 1/3 cup fruit juice or water (I used water). You don’t need to make a dozen jars or buy special equipment and pectin. This basic recipe for refrigerator jam is a template to use for any favorite fruit jam combination! Something went wrong - please contact us to get you started! Alternatively, pulse in a food processor. I don’t have much patience, so I love a quick and easy recipe. Cover at once with metal lids, and screw on bands. The recipe works to ratios; so whatever amount of grape juice you get after cooking them a little; just measure this (in ml, or simply in your coffee cup) and add about a third of that volume in sugar. Is there anything remotely scientific about it? Allow the jam jars to sit for an additional 5 minutes before removing them to a towel on the counter to cool. Add the blended grapes, sugar and lemon juice to a heavy-bottomed pot. Saved by Holly Wells. “Apologies for the delay! 2 quarts grapes – I used a mixture of concord, red, and white grapes. The beauty of this easy jam recipe is in the use of lemon juice and sugar instead of pectin to make the strawberry jam set. Grapes - 5 lbs of fresh grapes, preferably fresh, but if you want to start with grape juice (5 cups bottled, without sugar added or reconstituted from frozen, without sugar), you can skip to step 7. Get out google and figure it out like the rest of us! Scuppernongs are a green-gold variety of the sweet and fragrant muscadine grapes that grow in parts of the South. I’m not sure if this works with other fruit; but once the fruit is cooked and passed through a sieve whatever that measures I use just over a third of that measurement in sugar. So.. for the amount of grapes I got about 400ml of juice; this equates to just under two cups. Uses hot water bath canning. No special fruit pectin or gelatin required! https://www.epicurious.com/recipes/food/views/concord-grape-jam-232813 This is a simple, easy to make jam that is much better than any store bought product. 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