Recipes that appear in Idea Alley have not been tested by the Arkansas Democrat-Gazette.
Shirley Kimbrell shares this general recipe for grapelade in response Paulette Brant's request.
Kimbrell notes the recipe is from an "old cookbook with no cover."
Grapelade
Wash and pick grapes off stems. Weigh and for every pound of grapes add 1 pound of sugar. Start with low heat until juice forms. Stir and cook over high heat to a rolling boil, about 20 minutes, stirring all the time. Then put through fruit press and let stand overnight. Put in jars and put Parowax on.
A reader who wishes to remain anonymous shares this detailed (and modern) recipe from Ball.
Old-Fashioned Grape Jam
8 cups stemmed Concord, muscadine or scuppernong grapes
6 cups granulated sugar
Using your fingers, pinch individual grapes, separating skins and pulp into two saucepans. Bring the grape pulp to a boil over medium heat and boil, stirring frequently, until soft, about 10 minutes. Press pulp through a fine sieve and discard seeds. Set aside.
To the saucepan with the grape skins, add enough water to prevent sticking. Bring to a boil over medium heat. Reduce heat, cover and boil gently until skins have softened and liquid is nearly evaporated, about 10 minutes.
Prepare a water bath canner, canning jars and lids. (For detailed, step-by-step instructions on preparing a boiling water canner, canning jars and lids, visit tinyurl.com/mnq9tsv.)
In a large, deep stainless-steel pot, combine the grape skins, grape pulp and sugar. Bring to a boil over medium heat, stirring constantly to dissolve the sugar. Boil, stirring frequently, until mixture thickens and reaches 220 degrees on a candy thermometer. Remove from heat and test gel by dipping a cold metal spoon into the boiling mixture. Lift the spoon and hold it horizontally and edge down so that the mixture runs off the edge. The mixture should sheet (not form individual drips) off the spoon. If mixture does not sheet, continue cooking for a minute or two more and test again. When mixture reaches gel stage, skim off foam.
Pour the hot jelly into prepared jars, leaving 1/4 inch headspace. Wipe rim clean with a damp towel. Center metal lid over jar. Screw band fingertip-tight, just until resistance is met. Place jars in prepared canner, ensuring they are completely covered by water. Bring to a boil and process 10 minutes. Remove canner lid. Let jars stand in water for 5 minutes, then remove to towel-lined table or countertop to cool undisturbed for 24 hours. Refrigerate any jars that did not seal.
Makes about 6 (8-ounce) jars.
REQUESTS
• Barbecue sauce like the recently closed Roland's BBQ Co. in Hot Springs for Linda Kimble.
• Cobb salad sandwich for Deloris Cannon.
Send recipe requests, contributions and culinary questions to Kelly Brant, Idea Alley, Arkansas Democrat-Gazette, P.O. Box 2221, Little Rock, Ark. 72203; email:
kbrant@arkansasonline.com
Please include a daytime phone number.
Food on 06/03/2015