I needed like 1-2 cups of grapes for a dinner recipe and my partner went to the store and came back with 4.5 lbs because they had these mixed grape cartons of 1.5 lbs on buy two get one free. So I used some for dinner and then saved some for dinner tomorrow, and today I used 3 lbs worth to make Pomona's Grape Butter recipe.
It's Pomona so I trust it, and this recipe was pretty straight forward and made sense and all the volumes turned out as expected, but there were a couple things that I thought were weird. First it lists that one can use " the juice and the pulp of grapes other than Concord-type grapes", but how can the proper acidity be assured if the kind of grape going in isn't certain? It does have you add a little lemon juice, but are grapes just acidic enough in general that the specific type doesn't matter much?
Other weird thing was they didn't list the jar size. I went with half pint because that's pretty typical of jam, and since that's what I make often I have a lot of half and quarter pints on hand.
Tastes great though based on what was left in the pot after I jarred everything! Turned out kinda like apple cider/apple sauce flavor given the spices. The jars are cooling on the counter now.
by GlassLotuses
2 Comments
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It looks delicious!