Black Grape Jam, Ethereal With Body And Style Like No Other... Jam That Is.

  1. Remove 2 pounds of grapes from the stems. Give them a wicked good rinse to remove any build up or stray stems.
  2. Place into a blender, (with your pineapple or orange juice) and blend until smooth-as-can-be.
  3. Place grape mixture into a large pot with 2 to 3 cups of sugar, juice and a pinch of sea salt.
  4. Bring to a boil over medium-high heat.
  5. Simmer and Stir, stir, stir for 10-15-20 minutes. This step may seem tedious but it is necessary to prevent scorching.
  6. You want to cook your jam until it has set. Your jam will go from a frothy, foamy wet mixture to a thick syrup, to a heavy syrup that will coat your spoon. At this stage you are ready to test your jam to see if it will gel. Place a small amount on a frozen spoon or plate, or simply place some in a shot glass and refrigerate it for a few minutes. If it seems to have solidified you are golden. If it is still quite wet you need five more minutes. I find 15-20 works just right for me.
  7. Place hot jam into sterile jars. Wipe rims entirely clean, secure lids and rings into place and place into a stock pot, cover with water and bring it up to a boil. Process in boiling water for 8 to 10 minutes. Carefully remove from the water bath and leave the jars un-bothered for 24 hours. Store as long as needed, the flavor is best if used within 6 months to a year.
  8. Note: The more sugar you use, the easier it will be to gel. I found that 3 cups is about right for a "normal" tasting preserve. Typical recipes call for 4 cups of sugar to 4 cups of smashed (high pectin) fruit. I have found that Smaller jars work best for keeping jams. They always seem to set better in small jars. Do not try to double the recipe, it is a labor of love and if you try to double up your jam will not gel.

black, pineapple, unrefined sugar, salt

Taken from food52.com/recipes/19305-black-grape-jam-ethereal-with-body-and-style-like-no-other-jam-that-is (may not work)

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