Best 3 Grape Honey Jam Recipes

OLD FASHIONED GRAPE JAM (NO PECTIN ADDED)

Steps:

• Seed grapes as discussed above by squeezing the grape flesh out of the skin and then cooking the pulp down. Put the pulp through a fine mesh strainer and then re-combine the filtered pulp with the grape skins.
• Add the skins and pulp into a saucepan along with the sugar and cook the mixture until it reaches gel stage, about 10-15 minutes. Experienced jam makers can watch for when the type of bubbles change and take on a glossy look. To be sure, test the consistency on a plate that's kept in the freezer or with a candy thermometer.
• Pour the jam into prepared canning jars, leaving 1/4 inch headspace. Store in the refrigerator for immediate use, or process in a water bath canner for 10 minutes. Turn off the heat and allow the jars to sit in the canner for an additional 5 minutes before removing them to cool on a towel on the counter.
• Allow the jars to rest for 24 to 48 hours to completely gel.

HONEY SWEETENED CONCORD GRAPE JELLY

Steps:

• Remove the grapes from the stems and wash in plain water.
• Extract the juice by combining the fruit and water in a large saucepan. Bring to a boil over medium-high heat then reduce to a simmer (180˚F) over low heat.
• Gently mash the grapes with the back of a spoon or potato masher to release their juices and continue simmering over low heat for 10 minutes, stirring occasionally.
• Strain the fruit through a damp jelly bag or double layers of cheesecloth for several hours. Don't squeeze the bag if you want clear jelly.
• Discard the solids and refrigerate the juice overnight to allow the sediment and crystals to settle.
• Prepare your calcium water by combining 1/2 teaspoon calcium powder (from the small packet in the Pomona's pectin box) with 1/2 cup water in a jar with a lid. Shake well to combine. Set aside.
• You will only need 4 teaspoons of calcium water for this recipe. Store extra in the refrigerator for other canning projects.
• Wash your jars, lids, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
• Place the jar rack into water bath canner, set the jars on the rack, and add water to cover the jars.
• Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
• In a small bowl or measuring cup, combine the honey or sugar with the pectin powder. Set aside.
• Remove the grape juice from the refrigerator without disturbing the settlement at the bottom.
• Strain the juice again through a jelly bag or double layers of cheesecloth to remove the crystals.
• Carefully pour the grape juice through the cheesecloth and into a bowl. Stop when you see the sediment reach the lip of the container. The jelly bag or cheesecloth will catch the crystals.
• Measure out 4 cups of the juice into a large sauce pan. Add lemon juice, calcium water, and stir to mix well. Bring juice to a boil over medium-high heat.
• Add the pectin-honey mixture and stir to dissolve. Continue stirring until the jelly comes back to a boil. Once it boils, remove from heat and skim off foam.
• Spread a kitchen towel on the counter. Use your jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
• Use your canning ladle and funnel and add the hot cherry jam to the warm jar leaving 1/4-inch headspace. Swirl your bubble popper through the jars to release air bubbles. Wipe the rim of each jar with a damp towel.
• Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
• Once all the jars are in canner, adjust the water level to two inches above the jar tops.
• Cover the canner and bring to boil over high heat. Once water boils vigorously, continue boiling for 10 minutes at altitudes of less than 6,000 ft. Adjust processing time for your altitude if necessary. (see notes below).
• When processing time is complete, turn off heat and allow the canner to cool down and settle for about 5 minutes.
• Spread a kitchen towel on the counter, and remove the cover by tilting lid away from you so that steam does not burn your face.
• Use the jar lifter to transfer the jars from the canner to the towel.
• Don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
• After the jars cool for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use up within a few weeks.
• Remove the screw on bands and wash the jars. Label and date the jars. Store your jars in a cool, dark place and use within 12 months. Refrigerate once opened and consume within 3 weeks. Yields about 4 to 5 half-pint jars.

CONCORD GRAPE JAM

Steps:

• Wash and stem grapes.
• Place in a large stainless or enamel pot.
• With a potato masher or wooden spoon mash grapes.
• Bring to a gentle boil and reduce heat to an "active" simmer.
• Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
• Run the grapes through a food mill to remove seeds.
• Return pulp to the saucepan.
• Bring to a boil and stir in honey.
• Stir often to prevent scorching.
• After about 10 minutes you should not be able to stir down the boil.
• Test for gel point.
• Jelly/puree will begin to darken and thicken up.
• This should take around 15 to 20 minutes from the boil point, but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes.
• Ladle into clean hot sterile jars leaving 1/4 inch head space, and seal.
• Process in a boiling water bath for 10 minutes.