Grape jam?

I made grape jelly last summer and it’s pretty runny.  I’m no expert jellymaker so I’m sure I did something wrong.  What about grape jam, though? It seems like the better way to go because you don’t throw out the grapes after letting the juice drip out.  I’m gonna try it.

This site says: “I make jam because making jelly from real fruit (as opposed to bottled or frozen fruit juice, bought from the store) is a complete waste of good food. Jelly is merely sugar-intense fruit-flavored water boiled to the jelly point, whereas jam contains the pulp and the inner skin vitamin and flavor rich part of the grapes. It’s got a richer texture and a lot more flavor than jelly, and produces some excellent grape must for use in fermenting basalmic and wine vinegars.”

Who wants my must?

6 thoughts on “Grape jam?

  1. I made spiced concord grape jelly (I think from Joy of cooking) one year from my landlords grapes. It was awesome. I’ve wanted to do it again. I used apple peels for the pectin. It wasn’t super firm, but it wasn’t runny either. I think trying jam sounds like fun too. Today I had a sample of Apex Orchard grapes. They were divine. Having grape vines in my yard is so on my gardening bucket list.

  2. I tried those grapes today too, and they were great. But I’ll make my jam with Concord grapes. Last year there was a guy selling them from his front yard across the street from Smith Voke. I didn’t get it together to buy from him last year, but that’s my plan.

  3. Look what you made me learn:
    “Mustum, which is grape juice that is either fresh or-preserved by methods that-suspend its fermentation without altering its nature (for example, freezing), is valid matter for the celebration of the Eucharist.” But grape juice is invalid!

    Also, peripherally, “A priest unable to receive Communion under the species of bread, including low-gluten hosts, may not celebrate the Eucharist individually, nor may he preside at a concelebration.” If he’s celiac, he’s screwed, basically.

    So many rules.

  4. Hey Sarah,

    Runny jelly or jam is usually caused by not enough pectin. If you use Pomona’s it can sometime have a soft set. And sometimes it weeps liquid. Not right away, but often after opening and sitting in the fridge awhile. One way to try to prevent this is to cook your jelly or jam longer than the 5 minutes called for in the Pomona instructions. One of the most valuable pieces of advice I got from a farmer was to cook the fruit for jams and jellies at least 15 minutes. Fruit tastes best either fresh, or well cooked. 5 minute jam instructions result in weak tasting and soft setting jam. I cook the fruit for at least 15 minutes, add the pectin/sugar mix, taste for sweetness level, adjust if necessary and then process.

    Your beef-mate,


  5. Thanks Mark! That’s good advice and I’m sure I followed the Pomona instructions to the letter. Stay tuned for what happened when I made jam! It’s going to be hard to go back to jelly.

  6. Pingback: grape jam!! | foodpile

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