I found two delicious grape juices: pinot noir (unfermented) and scuppernong. One's traditionally from France; the other from the Southern US. They have very different flavours, but they both make outstanding preserves.
The first time I made jam, it was mediocre at best. I was hesitant to try this, but Julia Child counsels cooks to proceed with a je-m'en-foutisme attitude. It turns out making jam can be fairly easy! Just follow the directions on the pack of pectin.
I like the low-sugar pectin recipe because it lets the natural flavour and sweetness take stage. For my recipe it was, mix: pectin, sugar and juice. Bring to a boil and stir until all sugar an pectin dissolves. Then remove from heat and pour into jam jars.
* Important: be sure to follow the directions on the pack of pectin. This particular method is "refrigerator jam," meaning that it has a shorter product life and must remain refrigerated. It looks and tastes the same, but it's not designed to sit on a shelf since the process may not have killed all the bacteria. Cook safe and enjoy!
Remember! Don't let the process intimidate you, proceed with the je-m'en-foutisme attitude!
