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Coronation grapes (also called blue or concord grapes) are available for a brief time in Ontario from mid-August to September. So run, don’t walk to pick some up and make this spicy grape jam!

Yes, it goes without saying that this jam is delicious on toast, but this slightly spicy, zesty jam really shines in unexpected, savory settings. Try it on Turkey Burgers Stuffed with Stilton Cheese, add it to a charcuterie board, or even over ice cream!

This pectin free recipe is fridge safe for up to 6 weeks. Alternatively, ladle into hot sterilized jars with new 2-piece lids. Follow normal canning guidelines and process in a boiling water canner (or deep pot) for 5 minutes, which should keep them shelf stable for a year. But seriously, these 3 little jars will not last that long, you may want to double the recipe!

Spicy Grape Jelly
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Ingredients

  • 1.5 L container (2.5 pounds) Ontario Coronation (Blue) Grapes, washed and stems removed
  • The seeds/membrane of a jalapeño
  • 1 sprig fresh rosemary
  • 2.5 cups sugar
  • Juice of 1 lemon (approximately 4 tablespoons)
  • Zest of 1 lemon ( approximately 1 packed tablespoon)
  • 1 tablespoon finely diced jalapeño (use 2 tablespoons if you prefer more spice)

Instructions

  1. Begin by placing a side plate in the freezer. This will be used to test if the jam is ready.
  2. Into a heavy bottom saucepan, use your fingers to squeeze the grape pulp out of the skin. Place the skins in a bowl and set aside. To the saucepan, add the jalapeño seeds/membrane and the rosemary. Cover and place over medium-low heat, simmer for 8-10 minutes or until pulp is soft and juicy. Strain the contents of the saucepan through a strainer to remove seeds, rosemary, and membrane. Use a wooden spoon to press down on solids to extract all the pulp and juice.
  3. Return the strained pulp and juice to pot, add reserved skins, cover, then cook over medium-low heat for 6-8 minutes longer or until skins are softened.
  4. Add the sugar, lemon juice, lemon zest, diced jalapeño and bring to a boil on medium-high heat, stirring regularly for 7 minutes. If the temperature of the jam has reached 220°F, it should be ready. However, add a spoonful of jam to the plate that you placed in the freezer, and let it chill for 1 minute. The jam should gel and not be runny. If not, place pot back on heat and boil for another 1-2 minutes.
  5. Let jam rest for 10 minutes away from the heat. Then ladle into clean jars with clean 2-piece lids. Keep jars of jam in the fridge for up to 6 weeks.
  6. ** Alternatively, ladle into hot sterilized jars with new 2-piece lids. Follow normal canning guidelines and process in a boiling water canner (or deep pot) for 5 minutes, which should keep them shelf stable for a year. But seriously, these 3 little jars will not last that long!

Notes

Prep time: 15 minutes Cook time: 25 minutes Inactive time: 10 minutes Total time: 50 minutes Yield: 3 cups (3 x 8-ounce mason jars)

7.8.1.2
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https://producemadesimple.ca/spicy-grape-jelly/

 

Recipe by Zimmy’s Nook

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