This is the first season that we made jam from our concord grapes. I have to say that it was exciting to think of eating jam from fruit that grew on our land. I am also quite a connoisseur of jam (meaning I eat an awful lot of it!). Oh, how I looked forward to opening the refrigerator and grabbing a jar of our homemade jam, grown right outside the kitchen door.
Well, we'll just say that we'll have to work out a few kinks and consider this year's batch to be a test run. In the end we didn't end up with so many jars. So we've reserved them for a small handful of family members (people who will think it tastes good based on the pure effort alone).
Here are a few of the jars (there were a total of eight in all).
Here are the grapes ready for cooking.
Taking the grapes off the stems was by far the most arduous part of the process. And when I say 'arduous' I mean that it looked like Mike was doing it for quite some time... I'm admitting here nearly at the end of this post that I hardly helped make the jam.
Mike was the master canner and he did a wonderful job. Making jam takes patience and the
wisdom to stick to the recipe. He possesses these qualities in abundance!
Well, our stockings are hung, the tree is trimmed and I've officially consumed at least an entire loaf of pumpkin bread over the last several weeks.
'Tis the season...
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