Grape Apple Jam

Today's recipe was actually a creation from last summer. I've been growing grapes for the past couple years, and last year was the first that I managed to harvest a good amount, about 1.5 kg. I can't wait to see how many I get this summer!

The grapes themselves were not seedless, but after a quick pulse in the blender, no one could tell there were any grape seeds in them to begin with. Extra nutrition.

Try this recipe on toast, on angel food cake, or even on ice cream.

Grape Apple Jam

Easy to make, easier to eat. Makes about 3 jars.

1.5 kg (about 3 lbs) of rinsed fresh grapes (mine were Gewürztraminer and Valiant, but any wine or table grapes will do. Try using green grapes for a lighter-coloured jam)

2 cups (or 500 ml) of sugar, I use organic cane

1 medium gala or other crisp apple, cored and sliced (leave the peel on)

1 tbsp (or 15 ml) of lemon juice

1) In a medium saucepan, bring all the ingredients to a boil. Simmer, over low heat, stirring occasionally, until the mixture coats the back of a spoon, about 45 minutes. Cool for about 15 minutes.

2) In a food processor or high-powered blender, pulse the mixture a few times, until fully smooth. If using seeded grapes, make sure the seed bits are fully blended. If the seeds are too big, you can press the mixture through a sieve, but this will produce a softer jelly.

3) Pour into jars and cool, then refrigerate for up to 3 weeks. Alternately, you can pour into jars and jar using the boiling water method for about 10 minutes; the jam will store for up to two years this way.