Penns Woods Grape Jam Recipe

​Even with meticulous vine training & management grape vines will produce the odd cluster or two in their canopy. What we don't harvest for wine, we will often go back later & pick the random clusters to make jam! Don’t be afraid to experiment with different infused honey & fruit combinations!

Ingredients
2 cups of crushed fruit (grapes,  pitted cherries, blueberries, raspberries, etc.)
¼ c  water
4 tsp pectin powder
3 tbsp fresh lemon juice
2 tsp fresh lemon zest 
⅓ c local honey
¼ tsp almond extract

Directions

• 1. Sterilize canning jars & lids in boiling water. 
• 2. Combine the crushed fruit, honey, lemon juice, lemon zest & pectin powder. Bring to a boil over high heat, stirring every so often until honey is dissolved. Remove from heat & add almond extract.
• 3. Ladle the jam into the sterilized jars, leaving a bit of room at the top. Tap the sides to remove any air bubbles.
• 4. Place lids on tightly.. Return the jars to a large pot of water, making sure the water covers the jars by at least one inch. Bring water to a boil & boil the jars for 10 minutes to process. 
• 5. Remove the jars & let set for at least 10 hours. 
• * Please note,the lids should not give. After 1 hour, if the top of the lid can be pushed down, it hasn’t sealed the jam should be refrigerated & eaten within a week or two.
• 6. Store properly sealed jam in a dark, cool place for up to1 year. 

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