The other day I was given a lot of grapes. Now I can only eat so many and my bf wont eat many either. So I wandered online looking for recipes to use them in. I was looking to preserve them. There's really not many recipes out there for grapes other than Concord and those kind. The grapes you get from the store which is plentiful for me, I never see any canning recipes for. So I gathered the few I did find and went into my kitchen to do what I do best....play Mad Scientist.
I had two nice Honeycrisp apples
left I wanted to use up so I decide to add those and I'm glad. These
grapes really don't have much substance, there's more juice than pulp.
And I didn't want skins in this either, I don't like them. But once I
cooked up the grapes and apples they had a sickly pale beige color.
Yuck. And so I had some plums here yet and decided to add just one for
color and it worked. Its a nice rosy color now. But again I wanted more,
I wanted spice. So I added cinnamon. It was good but needed more so I
added orange zest.........okay NOW we're talking! Yum. But again I
wanted more so I added fresh ground black pepper....lets get this thing
spicier now. That gave it a little bit of heat, not alot. And finally I
decided to try an herb and I picked rosemary cuz I know its yummy with
This turned out really yummy. Even my bf tasted it and
said its really good. I picture this for the holidays for
entertaining........with some nice goat cheese or even a brie on
crackers. I have just a bit left chilling in the fridge now that I'm
hoping to snack on later. So for those interested , here's my recipe.
You could add more pepper if you want it hotter but since I wasn't sure
what would happen with cooking and canning, I didn't want to overwhelm
it. Right now it has a nice bite but something you don't notice right
Rosemary Della Robbia Jam Makes 3 pts.
6c. assorted grapes off the stems
2 Honeycrisp apples, quartered, cored
1 Italian plum, pitted
1 lg. orange
1tsp. fresh ground black pepper
1 4 in. long sprig of fresh rosemary
4 tb. low sugar pectin
1 1/2c. organic sugar
3 extra sprigs of rosemary about 2in. long each
grapes, apples and plum in the water till soft and skins are tender.
Cool a bit then run thru a food mill to remove skins. I used a plum to
add a better color. I was given a big batch of red and greens grapes and
the color was a pale pink beige and just didn't look too appetizing, so
I added the plum to give it more color.
Put juice and pulp back
in pan and heat. Add one tb. of zested orange peel, chopped fine and
the juice from the orange. Add the cinnamon and pepper and bring to a
Add pectin and stir in quickly. Let come back to a boil and boil for 1min. a boil you cannot stir down.
Add sugar and bring to a boil and let boil for 1min. with a boil you cannot stir down. Remove Rosemary from pot.
should have your jars hot and ready to go. In each jar put a piece of
Rosemary about 2in. long and pour hot jam over and seal. Water bath for
10 min. Turn off heat and let sit 5min. more then take out and let cool
on counter for 24 hrs. Check seals.
This has a sweet, orangey,
herby taste with a bit of heat you don't feel right away. It would be
yummy with cream cheese or goat cheese on crackers for the holidays.