Best 3 Grape Honey Jam Recipes
Grape honey jam, also known as grape molasses, is a delectable and versatile condiment that can elevate various dishes with its unique flavor and natural sweetness. Originating from the Mediterranean and Middle Eastern regions, this jam is crafted by patiently simmering grape juice until it reaches a thick, syrupy consistency. It captures the essence of ripe grapes, offering a rich and intense fruity flavor that blends well with both sweet and savory cuisines. From breakfast toasts and pastries to marinades and glazes, grape honey jam adds a touch of sophistication and complexity to culinary creations. In this article, we'll embark on a journey to discover the finest grape honey jam recipes, exploring different techniques and ingredients to create this culinary gem in the comfort of your own kitchen.
Here are our top 3 tried and tested recipes!
GRAPE JAM USING GRAPE MASH (GRAPE MUST)
This grape jam is practically free when you use the grape mash (grape must) from making grape jelly or grape juice.
Provided by Angi Schneider
Categories Preserving Food
Time 1h
Number Of Ingredients 3
Steps:
- Put a couple of spoons in the freezer. You'll use these later to test the jam for gelling.
- Prepare a water bath canner by filling it about 2/3 of the way full with water.
- Wash the jars and lids in hot soapy water. Keep the jars hot until you need them.
- Mix the grape mash, sugar, and lemon juice together in a stainless steel stock pot. Bring the jam to a boil and then cook over medium heat until it gels. If you have a lot of liquid in the grape mash it will take a while.
- Stir the mixture often to keep it from sticking to the bottom of the pan, as the liquid evaporates its more likely that the jam will stick.
- To test the jam to see if it's going to gel when it cools, get one of the spoons you put in the freezer earlier. Dip the back of the spoon into the jam. Give it just a moment and then touch the jam, if it has gelled on the spoon it will gel in the jar when it cools off. If it's still runny, it needs to cook down more.
- When the jam is cooked down and ready to be jarred, put the jars on a kitchen towel on the counter and ladle the hot grape jam into the hot jars. When the jars are full, wipe the rims with a damp cloth, and add the lids and bands.
- There's no need to put the bands on super duper tight, just put it on like you would put a lid on the mayonnaise before putting it in the refrigerator.
- Put the filled jars in the water bath canner and turn the heat up. Once the water starts to boil, set the timer for 10 minutes adjusting for altitude - this is the processing time.
- When the jars are finished processing, remove them from the water bath canner and put them on a kitchen towel on the counter. Let them cool.
- After 12 hours or overnight, remove the the bands from the jars and test the seals. If any jar failed to seal, put it in the refrigerator and use first. Store the sealed jars in the pantry.
GRAPE HONEY BARBECUE SAUCE
I know this sounds weird but it is actually great, it gets a lot of it's sweetness from grape jelly.
Provided by celestial_star03
Categories Sauces
Time 13m
Yield 1 batch
Number Of Ingredients 8
Steps:
- Put all of your ingredients together in a pan and heat well, it will be a dark color.
- Once it just boils take it off and let it cool.
- Use it or jar it, it will keep for 2 weeks in the fridge tightly closed.
Nutrition Facts : Calories 1073.5, Fat 0.9, SaturatedFat 0.1, Sodium 1228.4, Carbohydrate 285.4, Fiber 5.7, Sugar 263.8, Protein 4.4
CONCORD GRAPE JAM
Make and share this Concord Grape Jam recipe from Food.com.
Provided by Diana Adcock
Categories Berries
Time 55m
Yield 4 half pints
Number Of Ingredients 2
Steps:
- Wash and stem grapes.
- Place in a large stainless or enamel pot.
- With a potato masher or wooden spoon mash grapes.
- Bring to a gentle boil and reduce heat to an "active" simmer.
- Simmer 10 minutes-you want to be able to crush the center of grapes easily with a wooden spoon-no bouncing back.
- Run the grapes through a food mill to remove seeds.
- Return pulp to the saucepan.
- Bring to a boil and stir in honey.
- Stir often to prevent scorching.
- After about 10 minutes you should not be able to stir down the boil.
- Test for gel point.
- Jelly/puree will begin to darken and thicken up.
- This should take around 15 to 20 minutes from the boil point, but alot depends on the amount of juice your grapes are holding-you could go up to 35 minutes.
- Ladle into clean hot sterile jars leaving 1/4 inch head space, and seal.
- Process in a boiling water bath for 10 minutes.
Nutrition Facts : Calories 614.6, Fat 1.2, SaturatedFat 0.4, Sodium 11.9, Carbohydrate 163.2, Fiber 3.3, Sugar 159.7, Protein 2.5
Tips:
- Choose the Right Grapes: Opt for firm and ripe grapes with a sweet flavor. Avoid grapes that are bruised or have blemishes.
- Prepare Your Grapes: Wash the grapes thoroughly and remove any stems or damaged parts.
- Use a Heavy-Bottomed Pot: This will help distribute heat evenly and prevent scorching.
- Cook in Batches: If you're making a large batch of jam, cook it in batches to ensure even cooking.
- Stir Regularly: Stir the jam frequently to prevent sticking and to help the fruit break down.
- Test for Doneness: To check if the jam is done, place a small dollop on a cold plate. If it wrinkles when you push it with your finger, it's ready.
- Store Properly: Store the jam in sterilized jars in a cool, dark place for up to a year.
Conclusion:
With these tips in mind, you can easily make delicious and flavorful grape honey jam at home. Whether you're enjoying it on toast, using it as a filling for pastries, or simply savoring it by the spoonful, this jam is sure to delight your taste buds. So next time you have a bounty of grapes, give this recipe a try and experience the sweet and tangy goodness of grape honey jam.
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