Sunday, May 15, 2011
Homemade Grape Jam and Angel Biscuits
I thought about those thin-skinned, seedless red grapes for a couple of days, then decided to make a small batch of grape jam, which is one of Pritchard Parker's favorites for his Amazing Waffle Stack.
A Small Batch of Grape Jam
Approximately 2 pounds seedless, thin-skinned grapes
2 cups sugar
Juice from half a lemon, about 1 Tbsp.
Wash the grapes and slice in half. Put into a large pot with sugar and lemon juice. Bring to a boil over medium high heat. Reduce heat and simmer for 20 minutes. Stir often to make sure the mixture is not sticking to the bottom of the pan. If it starts to stick, lower heat to avoid scortching.
Pour the mixture into a clean pint jar and let cool to room temperature. Refrigerate until used--which probably won't take long.