Coronation grapes (also called blue or concord grapes) are available for a brief time in Ontario from mid-August to September. So run, don’t walk to pick some up and make this Spicy Grape Jam!
Yes, it goes without saying that this jam is delicious on toast, but this slightly spicy, zesty jam really shines in unexpected, savory settings.
This pectin free recipe is fridge safe for up to 6 weeks. Alternatively, ladle into hot sterilized jars with new 2-piece lids. Follow normal canning guidelines and process in a boiling water canner (or deep pot) for 5 minutes, which should keep them shelf stable for a year. But seriously, these 3 little jars will not last that long, you may want to double the recipe!
Recipe created in partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.
Ingredients
- Coronation (Blue) Grapes
- Jalapeño
- Fresh rosemary
- Sugar
- Lemon
See recipe card for quantities
Instructions
Begin by placing a side plate in the freezer. This will be used to test if the jam is ready.
Into a heavy bottom saucepan, use your fingers to squeeze the grape pulp out of the skin. Place the skins in a bowl and set aside. To the saucepan, add the jalapeño seeds/membrane and the rosemary. Cover and place over medium-low heat, simmer for 8-10 minutes or until pulp is soft and juicy. Strain the contents of the saucepan through a strainer to remove seeds, rosemary, and membrane. Use a wooden spoon to press down on solids to extract all the pulp and juice.
Return the strained pulp and juice to pot, add reserved skins, cover, then cook over medium-low heat for 6-8 minutes longer or until skins are softened.
Add the sugar, lemon juice, lemon zest, diced jalapeño and bring to a boil on medium-high heat, stirring regularly for 7 minutes. If the temperature of the jam has reached 220°F, it should be ready. However, add a spoonful of jam to the plate that you placed in the freezer, and let it chill for 1 minute. The jam should gel and not be runny. If not, place pot back on heat and boil for another 1-2 minutes.
Let jam rest for 10 minutes away from the heat. Then ladle into clean jars with clean 2-piece lids. Keep jars of jam in the fridge for up to 6 weeks.
**Alternatively, ladle into hot sterilized jars with new 2-piece lids. Follow normal canning guidelines and process in a boiling water canner (or deep pot) for 5 minutes, which should keep them shelf stable for a year. But seriously, these 3 little jars will not last that long!
Pairing
Try this spicy jam on Turkey Burgers Stuffed with Stilton Cheese, add it to a charcuterie board, or even over ice cream!
Jam is typically made from crushed or chopped fruit, resulting in a spread with visible fruit pieces and skins. Jelly is made with the juice of the fruit and is smoother in texture. Both have similar flavours, but differ in texture.
Leave a Comment
If you get the chance to try this Spicy Grape Jam recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James
Spicy Grape Jam
Ingredients
- 1 ½ L container 2.5 pounds Ontario Coronation (Blue) Grapes, washed and stems removed
- The seeds/membrane of one jalapeño (note: the pepper will be used and diced at a later step)
- 1 sprig fresh rosemary
- 2 ½ cups sugar
- Juice of 1 lemon approximately 4 tablespoons
- Zest of 1 lemon approximately 1 packed tablespoon
- 1 tablespoon finely diced jalapeño use 2 tablespoons if you prefer more spice
Instructions
- Begin by placing a side plate in the freezer. This will be used to test if the jam is ready.
- Into a heavy bottom saucepan, use your fingers to squeeze the grape pulp out of the skin. Place the skins in a bowl and set aside. To the saucepan, add the jalapeño seeds/membrane and the rosemary. Cover and place over medium-low heat, simmer for 8-10 minutes or until pulp is soft and juicy. Strain the contents of the saucepan through a strainer to remove seeds, rosemary, and membrane. Use a wooden spoon to press down on solids to extract all the pulp and juice.
- Return the strained pulp and juice to pot, add reserved skins, cover, then cook over medium-low heat for 6-8 minutes longer or until skins are softened.
- Add the sugar, lemon juice, lemon zest, diced jalapeño and bring to a boil on medium-high heat, stirring regularly for 7 minutes. If the temperature of the jam has reached 220°F, it should be ready. However, add a spoonful of jam to the plate that you placed in the freezer, and let it chill for 1 minute. The jam should gel and not be runny. If not, place pot back on heat and boil for another 1-2 minutes.
- Let jam rest for 10 minutes away from the heat. Then ladle into clean jars with clean 2-piece lids. Keep jars of jam in the fridge for up to 6 weeks.
- ** Alternatively, ladle into hot sterilized jars with new 2-piece lids. Follow normal canning guidelines and process in a boiling water canner (or deep pot) for 5 minutes, which should keep them shelf stable for a year. But seriously, these 3 little jars will not last that long!
- Rate this Recipe. If you make this, please leave a review letting us know how it was!
how much juice should you be hoping to get from straining the pulp in step 2?
Hi there,
From 2.5 pounds of grapes, after straining the pulp, you should expect to get approximately 1 1/2 to 2 cups of juice, depending on the juiciness of the grapes and how thoroughly the pulp is pressed. Hope this helps!
Have a great day!
Elaine & James