As a kid- we spend the hot summer days playing in the creek, jumping on the huge inflated tractor tire tube or hanging on the porch eating grapes. The hot sun would sugar them so nicely and that sweet aroma would surround you. Dirt under our nails never slowed us down- delicious. So when my brother offered a bucket from the family porch- I instantly went to work capturing that in a jar for winter.
I cant say its difficult. Having the right tools is key and having it all ready to go because hot jam is well, hot. So you dont want to be scrambling for items during the process.
Items you need.
Washed and dried jars, sealing lids and rings. A good fine mesh drainer. Potato masher. Ladle that can take hot liquid. High temp large spoon or spatula. Canning funnel. (Mine is a antique from Jasons grandmother) large pot to water bath. A smile and 1 hour.
5 cups processed fruit- after cooked down so about 8 cups shucked grapes rinsed well and no stems( I think shuck is the right word)
7 cups sugar. Yep. I wont say more.
1 cup water
1 pack of surejel brand pectin. Keep it easy
Strain over heat resistant bowl and mash fine pulp and just through strainer. Discard skins, seeds and other items.
Measure 5 full cups pulp and liquid back to clean pot. Add pectin. Bring to rolling boil. Add sugar. Bring to a rolling boil that wont stir down. Set timer 1 minute at this hot continual boil. Then take off heat. Skim off foam. Ladle into hot jars. 1/4 inch from top. Seal with lid and ring. If you preheat jars in oven. (225 degreed) and hot water bath lids You dont need to water bath seal. If not- water bath 10 min.
Follow the sur-jel instructions and have fun. Its so nice to have good jam in the winter to top your toast and take you to a summer memory.
I was raised on a large farm in a small community of Long Shop, Virginia. Just a stones throw from Blacksburg, Va and a short drive to the WV boarder. I grew up appreciating Appalachia cooking with low budgets and home grown veggies. What honestly tastes better than a warm tomato out of the garden sliced fat with salt and pepper? Maybe a bowl of good brown pinto beans and cornbread. Or even better grilled trout fresh caught from the creek!
My childhood was a dream... and what has made my passion for food- sharing good meals with good friends and loved ones.
My food always has a story and always in sizes to share.
I now have begun a new adventure with my love Jason, and we created the Bellman and Concierge LLC and reopened the beautiful Oaks Victorian Inn. A childhood home I knew well growing up and now saving for many to enjoy as a Boutique Bed and Breakfast. Cooking for guests and sharing traditions. Come visit us at
Im a county girl with a lot of love to share and I share in my cooking, stories and big hugs. Girl raised in the South cooking- that's me! GRITCOOKING!
I hope you enjoy and please, share and give feedback on what you like or wanting to know more on. Much LOVE always.
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