Tomato Basil Soup

She has always loved the Tomato Basil Soup at the restaurant down the road. She's decided that this is every bit as good. 

Ingredients: 

5 medium ripe tomatoes, cubed
4 cups tomato juice
14 leaves fresh basil
1 cup half & half
½ cup butter (1 stick)
salt and pepper to taste

Directions

• Gather all ingredients.
• Place tomatoes and juice in a stockpot over medium heat; bring to a simmer. Cook until tomatoes have softened, about 30 minutes.
• Remove the pot from heat. Add basil leaves to the pot.
• Use an immersion blender to purée soup until smooth. Blend aggressively.
• Stir in heavy cream and butter. Cook and stir over medium heat until butter is melted, about 5 minutes. Do not boil. Season with salt and pepper.
• Serve hot and enjoy!

Grape Jam (not Jelly)

 

Made from grapes from our garden. Not looking for the hard set of store-bought grape jelly, but rather a spreadable jam.

Ingredients:

4 pounds seedless grapes, washed and stems removed
½ cup water
1½ cup granulated sugar (or sugar substitute)
2 TBSP lemon juice
1 package (sugar free) pectin (or so)


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.

Refrigerate. I haven't water processed. Should work well. 


Review: 

○ Excellent flavor. Love the texture. 
○ Need to clarify the sweetener/pectin with another batch.