I have concord and catawba grapes in my backyard and find this far easier than trying to make wine. The key is to pick 'em before the wildlife gets 'em...lol

I bought white grapes but they where not so nice much to tard. So instead of letting them in the fruit basket to go off. I made jam out of them

When I see fruit in season, I just can't resist the urge to turn it into jam.Add it to yogurt, or spread on bread.I love the sweet smell in the kitchen when I'm making jam, too.Since both the peel and membranes are removed, not a lot of scum will come out. Be sure keep skimming when it starts to simmer.I don't like the bitterness of marmalade so I leave the peel out, but if you do like that bitter flavor, it's probably better to add the peel for a bitter flavor accent. Recipe by Orihime mama

Concord grape's unique taste in a quick jam recipe!

Cleaning out your fruit bowl

For children to remember.Since the jam thickens as it cools, if you boil it down exactly to your ideal consistency, it will become too thick. Stop just before it reaches the ideal thickness. Recipe by cafe-cafe

I used tart and unripened grapes...(although they aren't purple in the photo shown in Step 1, they are actually grapes). A pressure cooker allows you to eat the skins, even if you're only cooking for a short amount of time.These are tart red globe grapes, so I used a lot of sugar. You can reduce the amount to 1/2 to taste. If you simmer for too long, it will become hard and caramelized when it cools, so be careful. Recipe by Sakura131

I received a bunch of Kyoho grapes for free.The amount of sugar is 10 g to every 100 g of grapes with skin and seeds (in a 1:10 ratio), so adjust it according to the amount of grapes you use.Grapes will fall apart if you don't treat them gently, so be careful not to stir too much. Recipe by Otometeo

I started growing raspberries and blackberries last year. This is the first jam I've ever made and I am addicted to its deliciousness.The fragrance and flavor is great if you use granulated sugar. I usually use lemon juice. I used citric acid once because I read in a book that it really brings out the savory flavor of the fruit, but I couldn't really tell any difference. (Apparently you can substitute lemon juice for kiwi or fig) You should use a pot that can withstand acidity, such as an enameled or stainless steel pot (thought enameled is best). This is quite sweet and sour, so if you want a sweeter jam, taste it in Step 4 and adjust the amount of sugar. Recipe by Genpokin

We make wine and jam from our own grapes: spanish tempranillo, french mourvedre, and french grenache noir grapes. Lots of seeds. I make one quart jar of jam from 4 pounds of grapes, add agave syrup nectar. Here is how we remove the seeds, which reduces the jam to 3 cups of jam from 4 pounds of grape clusters. Year round summer sweetness for sandwiches.

My family is separated into those who eat figs plain and those who like them as a jam, but only a few of us like them plain so they go bad fairly quickly. This is why I made them into a jam that can be stored.The amount of sugar will depend on the sweetness of the figs, so adjust as needed. Ripe figs are pretty sweet, so please add more lemon juice. In Step 4, be careful not to let it boil down too much. Recipe by Nu-shi. (Uses 1 pack of 5 small figs.)

We received a lot of Kyohou grapes as a gift, so I turned some into jam.When straining (squeezing) the jam at step 4, it's very hot so do it after cooling it down a bit.If you add some lemon juice at the end, the color will become very bright and pretty. Recipe by yamita