Ginger Grape Jam
Not your childhood grape jelly, this ginger grape jam is sophisticated and a bit exotic. Resist the urge to eat by the spoonfuls... I like to use Ponoma's Pectin in order to give this jam body and adjust the sugar to my rather un-sweet tooth.
Ingredients
- 5 pounds purple seedless table grapes
- 2 cups sugar
- ⅓ cup lemon juice
- 2 Tablespoons fresh ginger grated
- 4 teaspoons calcium water prepared, included with Pomona's Pectin
- 4 teaspoons Pomona's Pectin
Instructions
- Puree whole grapes until completely blended.
- Measure out 12 liquid cups (adjust with grape juice if necessary) and pour into heavy bottomed stock pot.
- In a separate bowl, combine sugar and pectin thoroughly. Set aside.
- Add lemon juice, ginger and calcium water to grape puree and bring to low boil over medium heat, stirring frequently.
- Once the mixture boils, slowly add in sugar/pectin mixture. Continue to cook for 3-5 minutes, stirring to ensure that all sugar/pectin is thoroughly dissolved. The hot jam should coat the back of a spoon and will thicken upon cooling.
- Ladle into sterilized half pints jars, leaving a 1/4" head space. Wipe rims of jars and screw on prepared lids and rings finger tight.
- Process in water bath canner for 10 minutes.
- After processing, remove from canner and allow to cool, undisturbed for 12 hours. Check for seal and loosen or remove ring for storage.