Okanagan Blue Grapes make clear royal purple jelly. To ensure that your jelly will set, choose grapes that are not all fully ripe (some should be slightly reddish). A three litre basket will make four 250 mL jars of jelly.
Okanagan Blue Grapes make intensely flavoured jam. If you are using seedless grapes, you don’t have to worry about the seeds and can put the stemmed grapes into a food processor whole and chop them to prepare for cooking. A three litre basket of grapes will make seven 250 mL jars of jam.
Wash and stem grapes. Press pulp from skins. Cook pulp 10 minutes and put through a sieve to remove seeds. Add skins to pulp and measure the mixture. Measure the sugar to be added later, allowing 2/3 cup to each cup of fruit. Bring skins and pulp to a boil and boil, uncovered, about 10 minutes or until skins are tender. Add sugar, bring to boil and boil to jam stage, about 20 minutes, stirring frequently. Pour into hot sterilized jars. Cool slightly and seal.
If you are using seedless grapes, wash and stem grapes and put them into a blender or food processor and quickly whirl. Then measure the mixture and carry on with the rest of the recipe as described above.
Preserves are easier to make than you think, but you might want to let Mom help you with this one. Serve with curry dishes, on muffins, in pancake and waffle batter or heated and spooned over ice cream; or layer chutney in a trifle.
- 1½ cups (375 mL) maple syrup
- 1½ cups (375 mL) traditional Okanagan grapes
- 3 medium apples, peeled and chopped
- ¾ (175 mL) cup raisins
- ½ (125 mL) cup pecans
- ¼ cup (50mL) lemon juice
- 1 tsp (5mL) salt
- 1 tbsp. (15mL) chopped onion
- ¼ tsp ground cloves
- In a medium saucepan, combine all ingredients and bring to a boil, stirring frequently.
- Reduce heat and simmer uncovered 40 minutes or until mixture thickens.
- Stir frequently to avoid scorching.
- Fill boiling-water canner with water.
- Place 4 clean one-cup (250mL) mason jars in canner over high heat.
- Place two-piece vacuum lids in boiling water; boil 5 minutes to soften sealing compound.
- Ladle chutney into a hot jar to within ½ inch (1cm) of top rim.
- Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to ½ inch (1 cm).
- Wipe jar rim removing any stickiness.
- Center lid on jar; apply screw band just until fingertip tight.
- Place jar in canner.
- Cover canner; return water to a boil; process 10 minutes.
- Remove jars.
- Cool 24 hours.
- Check jar seals.
- Sealed lids curve downward.
- Wipe jars, label and store in a cool, dark place.
- Refrigerate after opening.
Makes about 4 cups.
- 4 cups BC Grapes
- 2 oranges
- 1 cup seeded washed raisins
- 2⅔ cups white sugar
- 1 cup chopped walnuts (can omit)
- Wash grapes, slice oranges thin, remove any seeds.
- Add grapes, orange slices and raisins and sugar.
- Boil over medium heat until thick.
- Add nuts. Put into hot and sterilized jars.
- Process in hot water bath 20-25 minutes after water comes to the boil.
- Very nice on toast or pancakes, waffles, etc.
- 2 cups British Columbia Grapes
- ⅔ cup white sugar
- 1 tbsp. lemon juice
- 1 tbsp. cornstarch
- dash British Columbia Red Wine
- Heat grapes in a non-reactive pan (or microwave) until just before boiling.
- Let sit for 15 - 20 minutes to extract pigments from skins.
- Put through a sieve or cheesecloth to extract juice.
- Mix juice with sugar and cornstarch.
- Heat until boiling point and simmer until clear and thickened.
- Remove from heat and add wine.
- Serve warm and enjoy.
Syrup can be refrigerated and rewarmed in microwave.
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