The concord grapes in our backyard are filling the air around our house with a deeply sweet and grapey perfume, beckoning us to pluck them from their weeping vines. By the end of the weekend I could resist no longer and scoured the web on Monday morning for a simple recipe that required nothing more than the grapes themselves, and here it is:
Incredible Homemade Wild Grape Freezer Jam. Yes, you have to refrigerate it since it really has nothing in the way of preservatives in it, but the flavor is intense and pure--a real treat!
It does require some time, though. If you are going to attempt it, make sure you have a few hours to spare.
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| Initial heating to rupture the grapes and begin the cooking of the pulp and the reduction of the liquid. |
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| After processing (removal of seeds and skins by pushing through a metal strainer), the puree is returned to the pot to further reduce until the desired thickness is reached. |
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| The finished product served with freshly ground peanut butter--ambrosia for me! |
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