The killing frost came a little early this year and I spent the weekend hustling plants inside and preserving up a storm. I don’t actually grow grapes, but one of the perks of living in an Italian neighbourhood is that they are everywhere. I’ve already made up two batches of jelly/jam (one pink and one Concord) and if I ever get through the legions of green tomatoes from the garden in time, I will surely try to do up a small batch of grape wine.
I don’t know whether to call this a jam or a jelly as it sits somewhere between the two. I included grape flesh but omitted the seeds and skins.
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