There is nothing like a row of jars full of translucently colorful jelly. Once opened, store Grape Jam in the fridge where it will last many months provided you always use a clean spoon to serve it.Perhaps the prettiest sight in the kitchen is homemade jelly. However it will be in peak condition (for colour & flavour) in the first 12 months if stored in cool, dark, dry place. Grape Jam is shelf stable so will keep for years. So instead I have converted the recipe to pounds and ounces and suggest if you want to achieve perfect results then a set of electronic scales really is the way forward. Not all cooking is a precise science but jam making really is. I just don’t want to be responsible for misinformation which could lead to inaccurate results. So don’t think me mean when I don’t rush off to do the conversion for you, However on testing out an online conversion chart which said 100 g of whole grapes was equal to 1 cup I found that it was in fact 142 g and I’m sure depending on the size of the grapes one could get many differing results.Īlso the cups you buy in the UK do not measure the same as US cups. Why this Grape Jam recipe isn’t written using Cup measurements!Īs I realised this recipe would have wider global appeal I did think about converting it to cup measurements as I’ve been getting quite a few requests from across the pond for these lately. Well I’ve never had it either and I have to say it is fabulous! ![]() I do love it when I’m right about something, don’t you? He kept saying he’d never had grape jam before and how wonderful it was. They all loved it and hubby who had doubted that grape jam was even a thing was gushing with compliments! I waited until the next day to try the jam and having heard so much about peanut butter and jelly I decided to give the family a cracker each with peanut butter and my Easy Grape Jam. ![]() I couldn’t believe it! It was like this jam was just meant to be. Well blow me down the recipe worked to perfection! I’d also bought 3 Mason jars I’d found going cheap (79 p each can you believe) and the Easy Grape Jam filled the 3 jars exactly. Grapes just have tougher skins which is why the blending is necessary. I plotted out my Easy Grape Jam recipe and used my Simple Blueberry Jam recipe as a guide because blueberries and grapes are quite similar after all. I’m a pedant for detail when it comes to writing jam recipes so I love it when I can put out a recipe that is missing from the internet! ![]() I decided this wasn’t necessary as grapes are basically water in a skin! I didn’t find one recipe that told me all I needed to know, many used pectin and none said how long to boil the jam for, it was either “use a jam thermometer” or “boil until it looks right” and many recipes added water. That sounded far more sensible I thought. ![]() Then there was a more sensible solution I came across where you used a stick blender to pulverise the skins so no need to peel. Peeling near on 2 boxes of grapes would have taken an age! Some suggested peeling the grapes, “hello, I don’t do faff” I thought to myself. So I started researching recipes for grape jam and the majority were American. So what was I going to do with the rest? Well hello, Crazy Jam Lady here, of course I decided to make jam it’s what gluts of fruit were made for! When I got home I washed one of the boxes of grapes and soon realised that we wouldn’t be able to eat them all before they started to perish. My local supermarket was selling boxes of multi-coloured grapes and obviously bought in too many! Hence I found myself picking up a couple of boxes reduced to 90 p each from £3 (which was already a bargain for a kilo of grapes). I can’t tell you how excited I am about this Easy Grape Jam recipe that I developed this week. Easy Grape Jam is the easiest grape jam recipe you’ll find – no peeling grapes here and no added pectin! With a taste that’s out of this world, this really is a jam recipe you have to try!
0 Comments
Leave a Reply. |