You’ll want these later, I promise. I’ll show you how to prepare whole grapes for grape jam below. There are a number of different species of wild grapes and some may require fewer precautions than the high tartaric acid species I find here in Wisconsin. Because every time we process grapes we end up with a different amount of grape mash I don’t use a precise recipe for grape jam – instead I use a ratio. I use 2 cups of sugar and 1 tablespoon lemon juice for every 3 cups of grape mash. Some posts on this blog contain affiliate links. Hey Rose, instead of seeds, I would suggest buying a Meyer lemon tree locally or from a California nursery like Four Wind Growers. Something went wrong - please contact us to get you started! Hi there. However, and this bit is important; it doesn’t matter. My life was changed when I got the steam juicer. **Please check your junk mail folder**, Subscribe and get new recipes and updates straight to your inbox. So.. for the amount of grapes I got about 400ml of juice; this equates to just under two cups. The next day you can remove the bands and check the seals. Does that makes sense? I don’t do anything with it, don’t have a clue about growing grapes but with divine intervention we get a decent produce of small, red grapes every year. I added the lemon juice just for flavor not for added pectin. After 12 hours or overnight, remove the the bands from the jars and test the seals. We bought the grapevine to grow round our trellis. I’ve always liked the look of grapevines; if I squint and block out everything else in my garden for a brief moment I can imagine I am in the hills of Italy. How much does this recipe yield? Some grapes will be easier to peel than other – green Thompson grapes are more time consuming but mustang grapes can easily be squished out of their skin. There was no mention of boiling up the jam until it reaches setting point? This way you can use whatever amount of grapes you can get your hands on without worrying about getting exact measurements. If not, please do send me another message! I’ve nothing against jams, in fact, I am rather partial to a peanut butter and jam sandwich (a consequence of growing up in the States, although to be fair it was peanut butter and jelly from memory..) but I don’t have pectin lying around the house which is a usual suspect in jams. This website occasionally uses cookies to ensure you get the best experience on our website. You’ll need enough water so that the jars are completely covered by at least one inch water. Please do your own research and be responsible for your own actions. Please activate your subscription by clicking the activation link we have just emailed you. The addition of Greek yogurt sounds divine (and think I might just have that for my lunch!). Apologies for not offering different measurement versions. Does that makes sense? But I’ve been running with this method for a few years and never had a problem! If any jar failed to seal, put it in the refrigerator and use first. 2. Turn the heat on medium and put the lid on. Add the sugar, pinch of salt and balsamic vinegar and bring back to the boil. If you have a dishwasher you can use that to clean the jars and keep them warm. If you’re new to canning, here are some tips for water bath canning to help you out. I have made grape jam using concord grapes, wash cook down in pan everything, stems , grapes little water 1o min. Sounds amazing Elizabeth and so happy you enjoyed the recipe! Yay! The views and opinions on this site are just that, our view and opinions. I hate waste, so decided to make a grape jam, or jelly, or whatever you call it I wanted to make something sweet and sticky and I could spread on toast (not buns). ; Step 3 … In addition I complain because I’d like to use this recipe, it’s simple, but I’m not up on the conversions from metric to standard measuring. If you don’t want the skins in the jam, you can peel the grapes or use a food mill. I always juice the grapes to make wild grape jelly and juice , then I use the leftover mash to make grape pie filling and grape jam. Easy Grape Jam Recipe. How to Work with Wild Grapes. Learned my lesson and will watch the pot next time. Adding sweetener is your choice, you can go no sweetener added, or you can substitute honey, maple syrup, or corn syrup for Splenda, just match the recipe … Instructions: Combine grapes and sugar in pan and turn the stove’s heat setting to high. Grape jam is usually made with whole grapes that have been seeded but I prefer to use the leftover grape mash, sometimes called grape must, for this grape jam recipe. Elizabeth Papadopoulou-Stride. To test the jam to see if it’s going to gel when it cools, get one of the spoons you put in the freezer earlier. It’s fun but super time consuming and messy. Bring the jam to a boil and then cook over medium heat until it gels. Sometimes store bought grapes are sour or just aren’t as flavorful as we’d like so they don’t get eaten as quickly as I think they will. Turned out perfect was awesome. Here’s how I made my grape jam.. it made about 260ml / 9fl oz (the size of a small jar – in fact the one in the picture! You can use a regular blender, food processor, or immersion blender to break the grapes up and make grape mash. It’s very thin yet. Mustang grapes have seeds so after they’ve been juiced I put the mash from the steamer in a food mill and remove all the seeds. Sign up and get more recipes and updates to your inbox, One more thing! This recipe makes 5 to 6, 250 ml jars. The first way is to cut each grape in half and take out the seeds. Apologies for the delay! Jobs that when done alone allow you to be still, listen to music or an audiobook and enjoy the moment. I receive a small commission whenever a product is purchased through these links. I cooked 750g of grapes down and passed the mixture through a sieve which gave me 400ml of cooked grape mixture. thank you. Mix the grape mash, sugar, and lemon juice together in a stainless steel stock pot. Theo Allow the jars to rest for 24 to 48 hours to completely gel. When the jars are full, wipe the rims with a damp cloth, and add the lids and bands. ***** Wild Grape Freezer Jam. So I’m not even going to bother. All content on this site is the property of Angi Schneider (SchneiderPeeps). The mash masks a great pie too! Jan. Almost done! I’m not sure if this works with other fruit; but once the fruit is cooked and passed through a sieve whatever that measures I use just over a third of that measurement in sugar. juice the grapes to make wild grape jelly and juice, juiced grapes by boiling them down and then squeezing the mash through a jelly strainer. If any of the jars didn’t seal, you can store them in the refrigerator and use them first. It’s a flavor we’re used to for jelly, thus it’s what they suggest for grape jam. When sugar has dissolved in the grape juice, remove from heat. If you are making a jelly or jam and have all the gadgets then brilliant; if you don’t and are looking at a saucepan and a bunch of grapes then read on! Get out google and figure it out like the rest of us! Can you tell me how much grape juice in cups? “Apologies for the delay! Is there anything remotely scientific about it? Pour into a sterile jar, leave to cool and pop in the fridge – should keep for a month minimum. We try to remove most of the stem when we put the grapes in the steam juicer but we don’t worry about getting all the stems, the filter on the food mill with filter them out. There’s no need to sterilize the jars because they will be processed in the water bath for 10 minutes. Once the water starts to boil, set the timer for 10 minutes. Put a couple of spoons in the freezer. Mustang grapes are tart, if there were a tartness scale for grapes, like the spicy scale for peppers, mustang grapes would be at the top of the scale. You’ve put forth a combination of metric and standard measurements. Hi Renay, it will thicken as it sets, once it is thick enough to coat the back of a spoon and has bubbled it should be fine. Yes it did! I’ve just made the jam, and it looks and tastes delicious! 1 package BERNARDIN no sugar needed pectin. Stir the mixture often to keep it from sticking to the bottom of the pan, as the liquid evaporates its more likely that the jam will stick. Prepare a water bath canner by filling it about 2/3 of the way full with water. Thank you! But it won’t hurt to take the extra preparation steps—better safe than sorry! Thanks again. Place grapes in a large bowl and mash. I always juice the grapes to make wild grape jelly and juice, then I use the leftover mash to make grape pie filling and grape jam. When the jars are finished processing, remove them from the water bath canner and put them on a kitchen towel on the counter. {Stepping Stones} Simple Remedies for Cold and Flu Season, Easy Grape Jam Recipe – using grape mash or whole grapes. I hope this helps and makes my jam recipe without pectin easier for you to follow. To make grape jam with the whole grape you’ll want to use the skin to give the jam texture and color but not the seeds.