Post-structuralist farmers unite!

[lolaraincoat]

So here is a conversation that fishwhistle and I actually had while halfway through the dread annual chore of picking the grapes off the trellis:

me: Augh! I got grape juice in my eyebrows!

Fishwhistle: ...

me: It's not funny!Fishwhistle: well, but it

Comments

[winterthunder]

djinnj just posted a recipe for peach jam a few days back that you might be able to adapt, but I'm not sure how using grape juice would factor into that. If I remember correctly she had to reduce quite a bit just to get past the juice already present in the peaches.

[lolaraincoat]

Ah-hah! I knew I'd seen that somewhere on the f'list!

*pets f'list fondly*

*goes to check*

[cordelia_v]

I used to make jam back in the day, when I went berrying, etc. in central Europe. The way they make it in that part of the world involves tons of sugar (about one part sugar to one part fruit pulp); if you use less sugar, it tends not to solidify. But you can look up recipes, I'm sure. Grape juice sounds too . . . liquid, if you want to have something that gels enough to spread on bread.

But what do I know? Post results. Bring some along in January for me to taste!

[lolaraincoat]

I'll let you know! Grape juice should have lots of pectin so that should counteract the liquidity, or such is my fond hope. I did put in some sugar as well but not nearly at a 1:1 ratio.

[amelia_eve]

Ah, yes, pectin. I always think of it coming from apples, so I was not aware that it is also in grapes. Of course you can add some commercial pectin (or tapioca!) to help it set.

I know that the grape juice will add sweetness, but the traditional sugar ratio is 1:1. It doesn't really have to be that high, but if you don't add enough sugar, it won't overload the cells enough to explode them and thus impede spoilage. That sugar has a job to do in the jam, missy!

Also, I like ginger with peaches. Jes' sayin'.