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This is a lovely jewel-colored jam that can be made from any sweet, ripe purple grapes. Once you taste this wonderful jam, you will never want store-bought grape jelly again!
Clean and wash the grapes. In a heavy stock pot, stir together grapes, lemon juice, and sugar and boil over moderate heat, stirring frequently and skimming foam, until pulp is broken down, about 20 minutes.
Force jam through food mill set over a large bowl to remove skins and seeds. Return jam to pot and cook at a slow boil, skimming foam occasionally and stirring frequently as mixture thickens to prevent scorching, 35 minutes. Test for doneness. You can test for doneness by dropping a teaspoon of jam onto a chilled plate and then tilt it. Jam should not run but remain thick. If it hasn’t set, continue to cook in a slow boil and test every 5 minutes or so until set.
Pour the jam into hot, sterilized jars leaving 1/4 inch of air space, and then top with lids (also sterilized). Put sealed jars on rack in canner or pot and add enough water to cover by 2 inches. Bring to a boil, covered, then boil 10 minutes. With tongs, transfer jars to a towel-lined surface to cool. As they cool, you may or not hear a ping but the important thing is that the top of the jars remain concave. Store in a cool, dark place. The jam will thicken as it cools.
Let jam stand in jars at least 1 day for flavor to develop. This jam will keep in sealed jars in a cool dark place for 6 months.
A sweet, spicy, nutty pumpkin butter that will warm your blood on chilly autumn days.
Sparkling jars of brilliant red are lovely to behold, but it’s the taste—sweet and tangy while packing a bit of heat—that make this jam simply outstanding. This jam is best made using a combination of mild and hot peppers. I used Anaheim, poblano and jalapeño peppers, but you can use bell peppers or whatever is available locally.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!