With a six gallon bucket full of nothing but de-stemmed grapes, I set about making grape jelly and jam.
We estimated that we picked a total of 45 lbs. of grapes.
Our grapes were a mixture of Mars, Concord, and Niagra and just from tasting the mix together, I knew it would make some great preserves. I referred back to The Blue Chair Jam Cookbook and adapted Rachel’s recipe for “Concord Grape Jam.”
Grape Jam with Orange Essence
Adapted from “Concord Grape Jam” from The Blue Chair Jam Cookbook4 lbs. stemmed grapes (yields about six cups of pulp)
2 1/2 lbs. sugar
3 oz. fresh lemon juice, strained
1/2 T. fresh orange zest
1 oz. fresh orange juicePlace grapes in a large kettle.
Mash the grapes with a potato masher. (Please don’t stomp them with your feet.)
Use a potato masher to mash grapes.
Nice and juicy and this smells delicious.
Over medium heat, bring the grapes to a simmer, cover and cook for about 3-5 minutes until soft.
Now you are ready to spoon the mixture into a chinois.
Press pulp through a fine-mesh strainer or chinois. Discard skins and seeds. You should be left with a somewhat thick pulp.
The discarded skins and seeds are great for composting! (This chinois is an heirloom from my grandmother.)
Add the grape pulp, sugar, lemon juice, orange zest, and orange juice to a kettle.
Bring to a boil
Bring to a boil over high heat stirring often. Continue to cook until done, 20-30 minutes, stirring frequently. When the jam is “jammy looking” meaning it will become glossy, shiny, and thick, it is done.
Skim off any foam. Pour jam into sterilized jars, add lid flats and tighten rings. Process in a water-bath for 10 minutes.
I got seven 8-oz. jars.
This is a very sweet jam with just a hint of citrus. It is to die for on peanut butter!
Now, granted I used a whole 4 lbs. of grapes for this recipe. We had a lot leftover to do something else with.
Stay tuned for a vintage family recipe for grape jelly and for some wine making! 🙂
For other Blue Chair Jam Cookbook recipes, see Peach Marmalade and Nectarine Jam with Candied Ginger.
This jam looks delicious 😀
Cheers
Choc Chip Uru
Thanks,CCU. I love the orange in this. Also, thanks for the passing on the Versatile Blogger award. I will be posting about it on Tuesday.
Wow, I love the sound of orange zest with grape jam, I bet this is TO DIE FOR!!
I did increase the orange juice and zest from the original recipe. The original also had you skin the grapes and then add them back to the juice so I am sure that recipe is more jammy. I, however, did not do that step. Too lazy. 🙂
I have never seen a step-by-step process to make jelly or jam. That is intriguing but I don’t know where I would store all that jam. It looks wonderful.
We have commandeered a closet in the guest bedroom for a pantry annex. 🙂
Again, I’m mourning the fact that we don’t live closer to each other.
I would love to share if we were neighbors.
Just what I wanted to see! Love this jam! Great idea to add a hint of orange!
Thanks, M.J. I hope you’ll try it.
Homemade preserves are the best. We have plenty of grapes that will be ripe next month. Thanks for the encouragement!
Hope a good harvest comes your way!
You have me at grape jam on peanut butter! Indeed to die for!
This duo has found its way into my lunch quite often this week.
[…] Grape Jam with Orange Essence […]
Fabulous jam. I just bought some orange essence, this seems like a good use for it.
Awesome. Hope you make it. I used fresh orange juice and orange zest.
I am still catching up on all your fabulous grape recipes–love the use of orange to brighten up the jam!
Thanks. This and peanut butter on some of those whole wheat skinny rounds and I have a perfect lunch!
[…] Grape Jam with Orange Essence made with grapes from our own vines. […]
[…] pint of Grape Jam with Orange Essence and 1/2 pint of Vintage Secret Family Recipe Grape Jelly, from Debra of Eliot’s Eats. Both […]
[…] pint of Grape Jam with Orange Essence and 1/2 pint of Vintage Secret Family Recipe Grape Jelly, from Debra of Eliot’s Eats. Both […]
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I have always used sure jell to thicken my jelly and jams. This recipe does not say to use it. Does the jelly thicken or is it runny?
You could adapt this to use pectin, but you just cook it until it is “jammy.”
I want to put it in jars and seal the jars for gifts. Will it be to runny or should I add the pectin?
It should be fine.