Gluten-free | Vegan
I couldn’t help but think about the I LOVE LUCY episode when she’s stomping on the grapes in Italy to make wine when I was making this lovely jam. I was pretty much chuckling to myself as grape juice was running allover my hands and wrists. There is something so therapeutic about getting messy with your food. This recipe requires 3 ingredients, it’s so simple… but does that a little time in the grape seed separating step, but it’ll all be worth it in the end. This is NOTHING like the jam you buy ready-made. The taste is next level… and the COLOR is pure eye candy! The chia seeds thicken this up beautifully and give it such a unique texture. Oh. Also… if you haven’t ever bought concord grapes before, they’re usually with the berries in a plastic “clamshell” package vs. with the other grapes in a bag. So keep an eye out!
- 3 cups of concord grapes
- 2 tbsp honey
- 5 tbsp chia seeds
- Begin by separating the skins of the grapes from the pit, simply squeeze on the grape and you’ll see the inside pop out (photo above). Leave the seeds.
- Add grape pits to a small saucepan and heat over medium-low until they breakdown to form a liquid.
- Using a strainer you can try to kick some of the seeds out at this point and pour the liquid onto the bowl with the skins. Pressing down with a fork until the skins are infused and the whole mixture is turning red/purple. For any remaining seeds, pick them out with your hands (this is the I LOVE LUCY part I was talking about…)
- Add the whole mixture (less seeds) back into the saucepan and add the honey, stirring for a few minutes until everything has nicely meshed together on low-medium heat.
- Turn heat off and let rest for a couple of minutes, there may still be chunks of skin, so add the whole mixture to a blender and pulse until smooth quickly (it won’t need a lot of mixing, just enough to break up the skins further).
- Add chia seeds to the mixture and stir (or if you want to add to your blender/mason jar… close and shake with the chia seeds inside!
- Pour mixture into a jar with a lid and refrigerate for 30 minutes while it sets. After this, you’re good to go!