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1958

figwine: Grape Jam Yield: 20 ounces jamDifficulty: EasyTime: 1 hour TOOLS Heavy bottomed potWooden spoon20 ounce jar INGREDIENTS 1 pound grapes 8 ounces sugar 1 tablespoon lemon juice INSTRUCTIONS 1. Cut the grapes in half and place in a blender. Blend until the grapes are completely blended, skin and all. 2. Put the blended grapes, sugar and lemon juice in a heavy bottom pot. 3. Bring the mixture to a boil over medium heat and boil until thick enough to coat a spoon. This will take about 25 to 35 minutes depending on the moisture content in the grapes and the heat. 4. Pour into a jar and let cool completely in the fridge. Testing Jam Consistency: I like to keep a baking sheet in the freezer while boiling jam. When the jam is thick and coats a spoon, place a little jam on the sheet and place back in the freezer for a minute or two. Remove and check the consistency. The jam should feel cool or cold. If it is thick like jam, it’s ready to go. If it’s still thin, leave it to boil a little longer. Store in an airtight jar in the refrigerator. It should last 1 to 2 weeks. Choose any fruit you’d like. Be careful though as the boiling times and the sugar will change. This recipe can act as the base for many different jams, jellies or preserves.  

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awellroundedman: GIMME.

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serendipitousromance: jodieee: Starting to realize that I prefer to live in fantasy than real life. as do i, as do i…

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veganfoody: Spicy Quinoa, Cucumber and Tomato Salad

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soft-world: I need some nutella/chocolate crepes asap. Had some in the Portobello Markets in London a few years ago and I still remember how good they tasted.

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the-heat: Mouthwatering. Pancakes by Laura Maat (LRMT)

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dailydoseofstuf: We should do at party at PR like this sometime. Lunch at the beach instead of the Cheese Factory.  

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