Friday, September 26, 2014

Recipe for Homemade Ginger-Grape Jam: Easy Peasy

This luscious Ginger-Grape Jam is made with my own organic seedless green grapes! *Recipe for cakes below
The kitchen smells of Jam.
 Ginger-Grape Jam.
 It is a dark rainy night in the Comox Valley. This is the kind of night that Grandmothers use to make jam.

 We have a grape arbour that produces sweet seedless green grapes. This was a long hot, dry summer-- apparently the kind of growing season that these grapes enjoy!

Originally the grapes  were used for wine-making. But we call them "Table Grapes". We freeze each little gem and use them in smoothies for most of the winter. And we make Jam.  Please note: This jam was made with ORGANIC seedless green grapes during ORGANIC WEEK! 

 So, let's get right to the recipe:
Pick the grapes (at least 1 Kg/2 pounds) and soak 20 min. in basin of water with 1/4 C. Vinegar mixed in.

  • 2 pounds/ 1 Kg Fresh, Ripe Grapes
  • 1/4 Cup / 60 g Sugar or other Sweetener
  • 1/2 Lime, Juiced, Fresh lemon is a good substitute
  • 1 thumb-size fresh Ginger, grated

In a heavy pot, put the grapes and cover with the sugar (I used Coconut Sugar).  Stir and cook on medium high burner.  I mashed down with potato masher.  Keep simmering and stir occasionally.  I also blended with a stick blender, but you can just use the masher and smooth it as you stir/cook.
Add in the Grated Fresh Ginger.  Keep simmering and stirring until the jam starts to get very thick and sticky.  When you clear a spot on the bottom of the pan you know the jam is "ready" because it will not flow into that cleared space as quickly as it did when it was runny.  It will thicken more as it cools.  Finally, add the Fresh Lime Juice and stir for another few minutes.  Remove from the heat and let it cool!  Bottle.

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