Summer days bring berries and fruit ripe for making jams and jellies.
Is there any better comfort food than homemade jam? It goes so well on warm, buttered toast or hot pancakes for breakfast. How about dabbing some on scones or biscuits fresh out of the oven?
My father loved raspberry jam and I remember one summer my mother canned 101 pint jars for him! I guess I come by my love of jam honestly. Now I've discovered that it seems to taste even better when it's served out of vintage jam pots or fancy condiment dishes, such as these ones I've collected recently.
If you're hankering to preserve a sweet taste of summer for the cooler months, here's a great grape jam recipe courtesy of the Atco Blue Flame Kitchen that I'm sure you'll enjoy.
CONCORD GRAPE JAM
2 lb (1 kg) Concord grapes, about 4 1/2 cups (1.125 L)
White granulated sugar
Stem and wash grapes; press pulp from skins. Cook pulp until soft, about 10 minutes; rub through a sieve to remove seeds. In a separate saucepan, cook skins until tender in just enough water to cover, about 15 minutes. Combine the two mixtures and bring to a boil; boil 5 minutes. Measure mixture. Add 1/2 cup (125 mL) sugar for each 1 cup (250mL) of mixture. Bring to a boil and cook, stirring frequently, until thick. Pour into hot sterilized jars, leaving 1/4 inch (6 mm) headspace. Wipe jar rims thoroughly. Seal and process in a boiling water bath for 10 minutes.
Yield: About 3 cups (750 mL).