Grape Jam

This is was a new adventure in the kitchen for us; last week we made jam! We had received a packet of pectin in the mail some time back, and so with some delicious black grapes from the local farmer’s market (that had seeds and thus motivated us to find another way to use them, rather than just eat them straight), we set to work.

Sugar, pectin…

and grapes!

These steps are not exact, as it was a bit ago that we made this, and I have since thrown away the pectin packet that told us how to go about this jam-making : ) But the pictures are fun, so still worth sharing! If you are getting interested in making some jam though, I would suggest this blog’s post on raspberry jam!

Once washed, we heated the grapes up.

This made it easier to squeeze the juice out of them. We used our ricer for this step.

Here’s a peak inside:

With about a cup of fresh grape juice, it was time for the next step.

No pictures for this part – we had to work quick. After whisking the pectin into the juice, we poured it back in the pan and stirred in 1 1/2 cups of sugar (I think!) over the heat. We brought it to a boil for one minute and then quickly removed it from the stove top. We poured it into jars immediately and let the jam cool. Here’s a picture of our first piece of toast with our homemade jam!

And a shot of the jam in jars! According to the back of the pectin packet, the jam is good in the fridge for up to 3 weeks.