Sirachi Jam

This is not your grandmother’s grape jelly…and it is guaranteed to propell you into a sense of awe and wonderment.

I don’t usually go for recipes with a long ingredients…simple is much better:

2 pounds of Grapes

Half of a Cup of Chardonnay, Split

Quarter of a Cup of Sirachi Sauce

Half of Cup of Sucanut

Half a Boxof Pectin  

I took half of the grapes and blended them up with half Chardonnay. Then added the other half with more grapes….

The mixture then went on the stove top and simmered twenty minutes. Then in went the sucanat and pectin. Bring to a boil, then take off the heat, skim off any foam and place in the jam in the sterilzed jam jar. 

Spinach Linguine with Apples, Butter and Grape Jam

After this, I made a phenomenal ME Meal inspired by my latest Craze, Alone in the Kitchen With An Eggplant:

“Dinner alone is one of life’s pleasures. Certainly cooking for oneself reveals man at his weirdest. People lie when you ask them what they eat when they are alone. A salad, they tell you. But when you persist, they confess to peanut butter and bacon sandwiches deep fried and eaten with hot sauce, or spaghetti with butter and grape jam.” —Laurie Colwin, “Alone in the Kitchen with an Eggplant”

 

I felt like a mama sending her chick to K-town for the first day in sending off my jam for Steph’s Jam Exchange. But it had to go, in order to teach others the beauty of the Sirachi Sauce…and although it can’t be replaced, I await my own jam in the mail….