Tag Archives: grapes

Quick Spiced Grape Jam

I wasn’t originally planning to cook the grapes we got last week, but as reader Holly pointed out in the comments for last week’s meal plan, the grapes weren’t very sweet and were full of seeds. So, I had to find a way to cook them, and fast, before they went bad.

This jam is not only quick and easy (it took less than 25 minutes to make), but has some wonderful fall flavors from a bit of nutmeg, ground ginger, allspice, and cloves. In the picture above it was still warm and fresh from the stovetop, but as it cools it thickens to a more jam-like texture. I think I’m going to use it as a glaze over pork chops.

I adapted this recipe from the Wild Grape Butter recipe that came in the ingredient list last week – I just made some tweaks based on my own tastes.

Quick Spiced Grape Jam

About 1.5 cups grapes, pulled from their stems
1 cup water
1/2 cup sugar
3-inch piece of orange peel
Dash each of ground cinnamon, ground nutmeg, ground ginger, and ground cloves

Combine grapes and water in a saucepan and bring to a boil. Lower heat to a simmer and cook 10 minutes. Pour grapes and juice into a strainer over a large bowl. Using the back of a large spoon, press grapes through strainer. The pulp will go through and the peel and seeds will stay behind.

Pour pulp and juice back into saucepan. Add peel, spices, and sugar. Bring mixture to a boil, then reduce heat to medium. Cook 7-10 minutes, stirring constantly, until mixture thickens to a syrupy consistency. It’ll bubble a lot at the end. Use warm as a glaze, or cool to spread on toast.

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Local Box Meal Plan: July 26-30

This week, we are getting:

Eggplant – Animal Farm
Arugula or Sorrel – Bluebonnet
Fresh Lady Cream Peas – Just Peachy Farm
Tomatoes – Acadian
Texas Wild Grapes – My Father’s Farm
Butternut Squash – Massey
Peaches – Caskey
Curly Mustard – Texas Natural
Mixed Squash – Texas Natural
Cucumber – Acadian or Tecolote

So, I am making:

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Whole Wheat Pasta with Spicy Italian Sausage, Mustard Greens and Tomato Cream Sauce – Chop up your fresh tomatoes to use in place of the canned one in this recipe.

Eggplant-Squash Bake

Macaroni Garden Salad – A yummy take on traditional macaroni salad. I’m going to sub a mixture of Greek yogurt and sour cream for the mayo, and I’ll serve as a side to grilled chicken. Simmer your fresh peas for about 10 minutes to cook, and use instead of the canned peas called for here.

The peaches and grapes I’ll just eat out of hand. We very rarely see local grapes, and I just want to enjoy their fresh taste without cooking them.