Jam – my first experience making it

Mom and dad have some grape vines growing along their driveway on a fence that separates a part of the parking area from their neighbor’s yard. It was a spur of the minute location as the grapes needed to go SOMEWHERE during a backyard makeover. Those poor grape vines have been moved multiple times. One final move will be out here to the farm.

The good news is that the vines have survived their many moves, and this year, they actually seemed to like their temporary location. How so? Well, for the first time in MANY years there was a harvest.

So now what? Well, I was able to sell a few of these organically grown grapes at the Blacksburg market. The rest went towards jam.

Organic grape jam

Organic grape jam

Thanks to mom and Marge who helped with the process Sunday. The recipe came from the Ball Complete Book of Home Preserving and involved separating the pulp from the skins (where the color eventually comes from), separating the seeds from the pulp (which was a pale green color), a little boiling and reduction, some recombining of pulp and skins with lemon juice and sugar, a little more boiling then canning. The result? A stunningly gorgeous concord grape jam which gelled nicely and has substance (i.e. I like having the skins added back to the pulp).

Taste testing

Taste testing

Who knew that grape jam (or a PB&J) could be so good? Now I wish we had more grapes to harvest…three pints just doesn’t seem like enough!

Have you ever made jam? What’s your favorite flavor?

Future fruits for us are pears and persimmons (October for both). Have any ideas what to do with these guys?

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