Newbie Homesteading

*Grapple = Grape + Apple*

Makes 4 pint jars for the pantry.

Ingredients

• 1lb Seedless Grapes
• 3 Honeycrisp Apples
• 1 ½ cups Sugar
• 1 tbsp lemon juice

You don’t need pectin for this recipe since apples produce their own! (Adding pectin will make the jam more firm instead of runny)

Instructions

1. Wash both apples and grapes. Dice up apples into smaller chunks.
2. Pulse the grapes and apple chunks in the food processor together. Aim for a consistent, minced texture (like a thick relish).
3. Put the fruit mixture, sugar, and lemon juice in a pot. Bring to a boil, then drop to a simmer.
4. As it cooks (about 25-30 minutes), the clear apple bits will soak up the purple grape juice and become translucent. It ends up looking like a beautiful, dark jewel-toned jam.
5. Remove pan/pot from heat. Skim off any foam from the top with a spoon.

TIP: To check the “set”, put a small spoonful on a cold plate and let it sit for a minute. If it wrinkles when you push it with your finger, it’s ready!

7. Pour jam into clean, warm jars leaving ¼ inch of space at top (headspace)
8. Run a clean plastic knife or spatula around the inside of the jar to release any trapped air bubbles.
9. Wipe rim of jar with a clean, damp cloth. Place flat lid on and screw ring on until it’s “finger-tight”. Don’t overtighten it.
10. Water Bath. Lower jars into boiling water. Ensure they are covered by at least an inch of water. Bring water to a full rolling boil.
11. Boil the jars for 10 minutes. (If you live at a high altitude over 1,000ft, add an extra 5 minutes)
12. Turn off the heat and let the jars sit in the water for 5 minutes. Then lift them out and set them upright on a towel. Don’t touch them for 24 hours.

As the jars cool, you should hear a satisfying “ping” sound. This is the lid being sucked down by the vacuum. 

• Check the Seal: After 24 hours, press the center of the lid. It shouldn’t move or “pop” back. Put it in the fridge if it does, safe to eat first. Pick up lid with your fingers as well, should be firm (vacuum sealed onto the jar).
• Storage: Remove metal rings for storage and keep your jam in a cool, dark place.

WILL LAST 12-18 months IN PANTRY