I have managed to avoid making any jams or jellies this summer.  Usually I sneak in a few preserving projects here and there.  I could not bring myself to do it this season.

It was perhaps the many weeks straight of what felt like unseasonably warm temperatures.  Or, maybe the berries were too delicious and none lingered in the kitchen long enough to be considered jam making potential.

Either way, I did not feel the pull to dive into such a project until the day I found concord grapes at the market.  I went home with at least two pounds with “big plans” to start preserving that afternoon.  A week later, on another afternoon the project is complete.

My jelly comes out as more of a compote like texture.  The fruit is boiled and strained.  Not carefully over night to allow the liquid to slowly drain resulting in a bowl full of translucent purple juice many hours later.  My process is done within the hour.  The flavor is there, the jellied texture is there plus a bit more.

I don’t use pectin.  I will add a squeeze of lemon juice.  The volume of sugar depends on the ripeness of the fruit.  This batch of jelly had about half a cup of cane sugar added to it before the fruit was cooked down to release the juice.

My method of boil, strain, boil has not let me down.  I enjoy grape jelly on biscuits, with hard cheese, and on toasted whole wheat with peanut butter.



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