Jam or Jelly - Jam....or Jelly?
What's the difference!
Did you know there was a big difference?
Jam is made of crushed fruit.
Jelly is made from stricly the fruit juice.
Ok well maybe it's not THAT big of a difference but Jam all the way.
That's the best part of the fruit! The whole fruit.
It all started with these babies.
Seeldess welches grapes!
I saw them one day while I was food shopping and I couldn't get over how cute they were because they were so tiny!
They bursted - filled with so much juice.
Very sweet too - I got two packs, ate the first one, and didn't know what to do with the second!
Jam - ah duh!
And these were perfect for jam because they are seedless.
If you were to sub in grapes with seeds you would have to strain them after cooking them and then it just defeats the whole purpose of "easy" jam.
So go with the seedless.
The first and only prep step - blending them.
Blend up the grapes until smooth, some skin will remain in little pieces which is totally find.
You could use a blender instead of a food processor.
And there you have it.
Now you're ready to cook!
This jam is pectin free.
Pectin is a setting agent used in most jams and jellies.
I of course, didn't have this. And I wanted to make this jam without it.
And I succeeded!
Fruits have a natural pectin in them already, especially grapes.
Mixed with a little sugar and boiled - you will eventually have a thick grape jam.
And it's delish!
The color is "natural" and not the bright dark purple you normally see.
I just love the idea of making your own foods from scratch.
You know exactly what is going in it.
Prep Time: 5 minutes
Cook Time: 40 minutes
Servings: 2 c jam
1 pound seedless grapes
Splash of orange juice (Mine was high pulp)
1/4 of a lemon - juiced
1 c sugar
In a food processor or blender, combine the grapes and orange juice. Blend until smooth.
In a heavy sauce pan over medium high heat, pour in the blended grapes and add the sugar and lemon juice.
Bring to a boil for 15 minutes (this is very important to keep stirring during this process, the boiling gets the jam thick and you don't want it to burn)
After 15 minutes, lower to medium heat and bring to a slow boil for another 10 minutes.
Then Reduce to low heat and stir occasionally for another 10 minutes until the jam starts to get thicker.
Pour into an airtight container or mason jar.