Made from grapes from our garden. Not looking for the hard set of store-bought grape jelly, but rather a spreadable jam.
Ingredients:
2 pounds seedless grapes, washed and stems removed½ cup water
½ cup granulated sugar (or sugar substitute)2 TBSP lemon juice
2 TBSP sugar free pectin
Instructions:
Place the grapes in a large saucepan with the water. Bring to a simmer over medium heat and cook for 10 minutes, stirring occasionally, until grapes are soft and starting to burst.
Mash the grapes with a potato masher or the back of a spoon to release their juices.
Stir in the sugar, pectin and lemon juice until dissolved, over medium-high heat; bring to a steady boil, stirring often, until the mixture thickens — about 30–45 minutes — stirring frequently to prevent sticking or scorching.
Pour the hot jam into sterilized jars, leaving about ¼ inch headspace. Add lids. [Note: this recipe made 1¾ pints.]
Refrigerate. I haven't water processed. Should work well.
Review:
○ Excellent flavor. Love the texture.
○ Need to clarify the sweetener/pectin with another batch.
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