Comments on: Poison Grape Jam.

By: Tamidon

Tamidon — Tue, 07 Oct 2008 04:04:00 +0000

I didn’t get any grapes this year,so no grape jam. I’m in Littleton and could trade peach ginger jam or roasted peach vanilla jam,pickled garlic,or anything else on this years list

By: claire

claire — Sun, 21 Sep 2008 15:15:00 +0000

looks fantastic! right now concord grapes are strung out along the charles, but I never manage to save any -they’re too good straight from the vine!

By: Trevor

Trevor — Fri, 19 Sep 2008 19:04:00 +0000

How well do they set with out pectin or gelatin? Do you have to reduce it quite a bit to get a thicker consistency?

By: joseph

joseph — Thu, 18 Sep 2008 18:16:00 +0000

That looks wonderful.

And in response to Tammy, tomato jam can me made without any pectin or gelatin (tomatoes are full of pectin). I just made some tomato-onion-thyme jam from an extra 1 lb. tomato that I didn’t get to can. It’s really good. And would be really good with grilled cheese.

By: Trevor

Trevor — Wed, 17 Sep 2008 19:51:00 +0000

Tammy,
The gelatinized spiced tomato jam is tempting enough to yes to this offer. I’m sure it tastes great, I’ll find a use for it! Send me an email (thesaltedcod@gmail.com) with your info and I’ll get a jar of my dee-lish grape jam to you asap.
Trev

By: tammy

tammy — Wed, 17 Sep 2008 14:54:00 +0000

I love poison grapes! Hey, I have some spiced tomato jam I could trade you for. There is a slight problem, though, in that I used gelatin instead of pectin (don't ask), and it's way, WAY too thick to even spread. So I top cheese with it instead. It tastes great despite the creepy texture. How tempting an offer is this?

Or. Or I have pickles.

I want that jam.