1 year ago – Jalapeño Salt
I’ve made a many, many fruit jams over the years. This one is a little bit special.
It is the first ‘grape’ jam I’ve ever made. Cooked up out of an abundance of fresh grapes we got last week and a few hours of boredom last weekend. This jam is just delicious. It has a fancy background taste with the rosemary but is simply perfect with your basic PB & J.
It took just 30 minutes on the stove top and another 30 to cool off. Thinned down with a little maple syrup, it would be a wonderful warm syrup for pancakes or waffles. The grape skins keep it on the thick side so it works well warmed or chilled.
The touch of rosemary gives this jam the slightest accent of herbs. If you don’t say what’s in it, your guests will most likely not be able to know why the grapes seem a little more adult than a jar of Welch’s
- 2 cups Purple or Red Seedless Grapes
- 1 cup water
- 1 cup organic cane sugar
- ½ tsp. dried rosemary or 8 - 9 sprigs of fresh, chopped
- In a large saucepan, heat water, sugar and sliced grapes over medium heat to a boil. Boil for at least 5 minutes stirring frequently. Reduce heat to a simmer and cook grapes until the liquid begins to look syrup-like and the skins of the grapes are softened and broken down in the liquid. (See the photos above)
- Put a metal teaspoon in the freezer for a few minutes. Remove the spoon and then dip it into the grape jam. If the jam coats the spoon after removing it from the pot, the jam is most likely ready. It will thicken significantly after cooling so don't over cook your jam.
- Remove the jam from heat to cool for 5 minutes in the pot. Pour the jam into warmed glass jar. Mine made just under a pint of jam. Allow the jam to cool in the jar before covering with a lid and storing in the fridge.
Makes a wonderful gift. Don’t worry that the rosemary will be too pronounced. It is very subtle but a nice addition.
Have a safe weekend folks. Kinda crazy here in D.C. these days!
More from my site
- Chocolate Cherry Zucchini Cake
- ‘Cheezy’ Broccoli Squash Soup