I won’t presume to offer apologies for my teensy delay in blog posts because that would assume that anyone missed me. Instead I am going to jump back in to blogging with one of my very most favorite things to do. Make jam.
Have you ever made jam? To me, jam is the art of taking some fruit, adding sugar, maybe some herbs or spices if you’re fancy like that and cooking it until it is somehow better than and reminiscent of that fruit at its sweetest peak. And opening a jar of home canned strawberry jam on the coldest January morning? There is nothing better. Unless, of course, you are opening a jar of concord grape jam.
I don’t do things small. When I set out to make jam, I make a ton of jam. For this day of jam making I started with 10 quarts of luscious concord grapes.
10 quarts is a lot of grapes. But jam doesn’t like to be made in huge batches. For safest results, jam should be cooked in small batches according to proven recipes. For these batches of jam, I used a recipe from Epicurious
It’s super easy to make although it is time consuming. Slipping the skins off of 10 quarts of grapes takes a while. It goes a lot faster with a friend…or a very patient boyfriend. Music helps. Alcohol helps more.
I’m thinking this should be the last of my jam making for this season. I’ve made a lot of jam this season. So far my cupboard contains:
Concord Grape Jam
Strawberry Vanilla Jam
Strawberry Peach Jam
Peach Ginger Jam
Apricot Champagne Jam
Spiced Apricot Jam
I’m a little sad I never got to make raspberry jam but I’m thinking that we will not want for jam this winter.
How about you, have you made jam? What is your favorite kind of jam?