Concord Grape with Rosemary Jam
This is a labor-intensive jam. First, we separate the skins from the insides. Then we chop the skins up in the food processor and cook the flesh just enough to be able to remove the seeds using a food mill. Then we re-combine the skins and the flesh, add some fresh rosemary and cook up the jam. And, the end product is definitely worth the trouble! The classic Concord flavor is complemented by the savory rosemary…perfect on toast with butter or with cream cheese on a bagel!
This is a labor-intensive jam. First, we separate the skins from the insides. Then we chop the skins up in the food processor and cook the flesh just enough to be able to remove the seeds using a food mill. Then we re-combine the skins and the flesh, add some fresh rosemary and cook up the jam. And, the end product is definitely worth the trouble! The classic Concord flavor is complemented by the savory rosemary…perfect on toast with butter or with cream cheese on a bagel!
This is a labor-intensive jam. First, we separate the skins from the insides. Then we chop the skins up in the food processor and cook the flesh just enough to be able to remove the seeds using a food mill. Then we re-combine the skins and the flesh, add some fresh rosemary and cook up the jam. And, the end product is definitely worth the trouble! The classic Concord flavor is complemented by the savory rosemary…perfect on toast with butter or with cream cheese on a bagel!
