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Classic Grape Jam
Ingredients:
- 5 pounds of concord grapes, skins removed and pitted
- 1/2 cup of water
- 1 (3oz) pack of pectin
- 3/4 tsp of unsalted butter
- 8 cups of sugar
- 1 cup of concord grape juice
Directions:
- Simmer the grapes in the water, bring to a boil and then reduce heat.
- Simmer for 20 minutes.
- Combine the grapes, grape juice and half the sugar in a pan and let stand for 1 hour.
- After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
- Bring the mix to a boil for two minutes.
- Remove the pan from the flame and skim off any foam that accumulates.
- Place the pan over the heat again for 1 minute to boil.
- Again, remove and skim off the foam.
- Add the butter and bring the mixture to a boil again.
- Add the pectin and stir constantly.
- Boil for 1 minute.
- Skim off the foam.
- Allow the jam to cool for 7 minutes before adding it to canning jars.
- Close the jars and bath them in 250-degree water for 10 minutes to create a seal.
Orange Zest Jam
Ingredients:
- 25 Oranges, in season, peeled and white fibrous skin removed
- 3 tbsp of lemon juice
- 6 cups of sugar
- 3/4 tsp of unsalted butter
- 1 (3oz) pack of pectin
Directions:
- Combine the oranges, lemon juice, butter and half the sugar in a pan and let stand for 1 hour.
- After 1 hour, add the remaining sugar and place the pan over a medium-high heat; stir constantly until the sugar dissolves.
- Bring the mix to a boil for two minutes.
- Remove the pan from the flame and skim off any foam that accumulates.
- Place the pan over the heat again for 1 minute to boil.
- Again, remove and skim off the foam.
- Bring the mixture to a boil again.
- Add the pectin and stir constantly.
- Boil for 1 minute. Skim off the foam.
- Allow the jam to cool for 7 minutes before adding it to canning jars.
- Close the jars and bath them in 250-degree water for 10 minutes to create a seal.
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