Our intrepid contributor Alex Jones is back with a recipe for roasted grape jam. Just reading this post makes my mouth water!I can’t even imagine how good her kitchen must have smelled during the roasting process! -Marisa
I didn’t taste a Concord grape until I was in my late 20s and buying them from local Pennsylvania farmers to share with members of the Greensgrow CSA. And once I had — while I finally understood what “grape” flavor is meant to emulate — I just couldn’t get down with the seeds. They were too much work to snack on compared to the fat, juicy table grapes I’d grown up with as a kid in California.
So imagine my delight when I found out that when Lem Christophel, a Mennonite who runs Eden Garden Farm in Dillsburg, Pennsylvania, brings grapes to my local farmers’ market, they are completely seed-free.
I love them for snacking (these days, I try to leave the California produce as a special treat to help me get through the depths of winter), and last year, I made possibly the most delicious raisins I’ve ever had by steming a few bunches and throwing them in the dehydrator. But I’d never canned them before.