Cyn's Freezer Jam
Siren Cyn hails us from the northern reaches of Somewhereoutthereistan.
She told us that her peaceful country is actually a large
commune and everyone contributes to the betterment of the
whole. She shared with us some freezer jam she made from the
grapes of the wine. She makes this from fresh concord grapes
grown in her backyard, but of course you can buy them at your
local farmers market as they are just coming into season.
2 cups (about 1.5 to 2 lbs.) of fully ripe Concord Grapes
2/3 cups and 2 tbsp. water, separated
4 cups sugar,
1 packet fruit pectin
3 pieces of cheesecloth
5 one-cup ball jars
Stem and wash the grapes thoroughly, then crush grapes with
a potato masher and place in a large saucepan; add 2/3 cup
water. Bring to boil; cover. Simmer on low heat 15 min., stirring
occasionally. Place 3 layers of damp cheesecloth in a large
bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth
closed; hang and let drip into bowl until dripping stops.
Gently Press. Measure 2 cups juice into large bowl. Stir in
sugar. Let sit 10 min., stirring occasionally. Put in remaining
2 tbsp water and the pectin in small bowl and mix. Add to
juice mixture; stir until sugar is dissolved and not granular
(it's ok for some sugar crystals to remain).
Fill your containers to within 1/2 inch of tops. Wipe off
top edges of containers and directly cover with lids. Let
stand at room temperature for 24 hours. Jelly is now ready
to use. Store in refrigerator up to 3 weeks or freeze extra
containers up to 1 year. Thaw in refrigerator before using.
RETURN TO RECIPE