THIS. STUFF. IS. LIKE. CANDY! If you love grape jam then it’s time to amp it up a bit and give it a go with Champagne Grape Jam because it’s not like any other grape jam. These teeny tiny grapes are super sweet as is and go wonderful with your usual peanut butter sandwich as well as a mild, creamy cheese like havarti with crackers. Like with most homemade jams I love putting a little into my plain Greek yogurt in the morning for a light breakfast. Ohhh OH! How about making those super yummy butter/shortbread cookies that have a dollop of jam in the center? Oh yeah!
Making recipes like this are so dangerous in the greatest of ways because I never want to go back to store bought usual grape jam. This has a flavor like any other. Unfortunately I can’t think of the right words to describe it so I’m just gonna have to leave it up to you to take the time to make it. The prep time picking these tiny grapes off the stems and making sure to avoid any of the stems is truly tedious. Although it’s always rewarding in the end. Pick your favorite music, sit down, relax and do your prep this way. Doing stuff like this once in a while really allows right to carry pride and appreciation for the things you put time into. Promise!
4 cups champagne grapes
1/2 cup sugar
1/2 lemon, juiced
1/8 cup filtered water
Put the champagne grapes in a food processor and pulse it just a few times to break up the grapes. Then place the grapes, sugar and lemon juice in a small saucepan over medium-high heat. With a masher start mashing the grapes and let it come to a boil. Reduce the heat to low and let it simmer, stirring it frequently. In between stirring you can mash the grapes more to your desired texture.
Let the jam simmer for about 40 minutes, stirring frequently or until everything thickens enough to cover the back of a spoon when you dip it in. Scrape down the sides of the saucepan as the jam reduces.
If you feel there’s not enough moisture for the grapes to break down into a boil then add half of the 1/8 cup of water to help it get going.
Once done, turn the heat off and remove the saucepan from the burner. Let it sit until it’s completely cooled off.
Pour into a jar and refrigerate. The jam should keep for about a month in the fridge.