| T O P I C R E V I E W |
| Deb H |
Posted - Sep 03 2011 : 08:35:30 AM
Hello, Farmgirls! I have the Ball canning books, but they call for so much sugar! I have some grapes (not a lot) with seeds that I wanted to make jam or jelly out of and wondered if it could be done with the Chill Over powder. I have searched the last 60 days worth of posts and couldn't find any info (and I don't know if it's because I'm on my iPad, but the search function isn't working for me, but I don't have access to a desk top). I have canned before, but don't feel confident making up a recipe or tweaking one. Can anyone help?
"Well-behaved women rarely make history" - Laurel Thatcher Ulrich |
| 5 L A T E S T R E P L I E S (Newest First) |
| windypines |
Posted - Sep 06 2011 : 05:07:45 AM
Grape Jam, from the Ball canning book.
2 quarts grapes
6 cups sugar (I add to taste usually about half the amount)
Separate pulp from skins. Cook skins gently 15 to 20 min. adding only enough water to prevent sticking. about 1/2 cup. Cook pulp without water until soft. Press through a sieve to remove seeds. Combine pulp, skins, and sugar in a large pot. Bring slowly to a boil, stirring until sugar dissolves Cook rapidly almost to jellying point, about 10 minutes. Stir frequently. Pour into hot jars, leaving 1/4 inch head space. Process 15 min in boiling water bath.
michele |
| countrymommy85 |
Posted - Sep 05 2011 : 3:30:02 PM
I've made grape jelly before but how would you make grape jam? Do you make it with the seeds and skin or is there a way to make the grape jam without the seeds? Just curious, I found my husband prefers jams to jellies (although I love the challenge jellies bring in trying to make it as clear as possible) so if I can make grape jam instead of jelly I would love to try!
Mothers are those wonderful people who can get up in the morning before the smell of coffee. ~Author Unknown
http://countryrenaissance.blogspot.com
http://www.etsy.com/shop/SunflowersAndHoney |
| windypines |
Posted - Sep 05 2011 : 04:52:24 AM
I make the jam recipe in the Ball book. I add sugar to taste, and it works out great.
That recipe you pop the seed and pulp out of the skin, put skin in one pot and pulp in another. Follow the recipe to cook, put pulp though a strainer, add two together, and the sugar, cook for a bit and put in jars. Very simple but time consuming popping all the grapes.
Michele |
| henlady35904 |
Posted - Sep 03 2011 : 8:20:58 PM
Farmgirls, just finished 35 jars. I grew my grapes, suppose to be seedless, but not. I washed, squished in a large pot. Cooked to mushy, put thru jelly seive to get juice. For 7 cups juice I used 3 cups sugar and 4 tbls no sugar pectin. Turned out great. Could probably use less sugar and more sf pectin. Hope this helps.
Farmgirl Sister #2667 |
| City Chick |
Posted - Sep 03 2011 : 4:21:12 PM
Good question! I just picked about 5 lbs. of grapes from my parents house and have some from the people who live behind me. I too want to make grape jam, but can't tolerate all that sugar that Ball calls for.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
My new blog - http://citychickadventures.blogspot.com/ Come visit me!
Farm Girl #790
http://pinterest.com/debbie_s/
https://twitter.com/EllieFunt
|
|
|
