Roxanne Pompilio
  • Home
  • About Roxanne Pompilio
    • Contact
  • EDL 650
  • EDL655
  • EDL 795A
  • EDL 640
  • EDL 690
  • EDL 680
    • EDL680 Assignments
  • EDL 610
    • Habits
    • Culture
    • Platform
  • EDL 630 Blog
  • EDL 630—Learning and Discovery—Making Wine Jam (20% Project)
    • Preliminary Research for Inquiry Questions, Revisions, & Recipes
    • History of Jams, Jellies, Marmalade and Cannning
    • Purchasing the Right Tools
    • Jam Making 101—My First Attempt at Making Grape Wine Jam
    • Jam Making 101—Second Attempt at Making Grape Wine Jam and First Canning
    • 20% Project—Final Reflection and Memories
    • Diigo Research—20 Percent Project
  • EDL 630 Final Project—Plagues that Changed History
  • EDL 621 Gamification
Social Media

Last Harvest—20 percent project

11/27/2014

2 Comments

 

Harvested 2 pounds of wine grapes Monday, November 17, 2014

This year the grapes ripened much faster due to the humidity. This is the last of my grapes until next year. As you can see in the photo below, many of the grapes are starting to fall of the wine and some are looking more like raisins.
Modified original recipe by adding basil and red table wine.
Just off the Vine
Picture
1 Pound of Grapes
Picture
Adding Basil
Picture
Sterilizing the Jars
Picture
Bathing Process
Picture
Freshly Canned Jam
Picture

Was the canning successful?

24 Hours After Canning the Jam—Successful Seal. To know whether the canning process worked, there are a few tests. First, tape on the lid with a spoon. If dull, it did not seal. Second, push on the lid with your fingers. If the lid pops back up, the jam did not seal. Third, if the lid is bulging, it did not properly seal. Although the canning process was a success, the jam did not set as well as it did with the first batch? What happened? After further research I discovered that even things like outside temperature, humidity, age of the pectin, use of a cup of wine instead of water, or amount of juice from the fruit can alter the amount of ingredients used in the recipes. Although I did use the spoon test to check whether the jam was properly set and realized it was not, my impatience got the better of me (that and optimism that the jam would set while in the jar). As I researched ways to save runny jam, I discovered I could just relabel it "rustic syrup" or "old fashion preserves" and use the jam for pancakes or on yogurt. This is exactly what I did. An alternative would have been to return the jam to the pot and start the setting and canning process all over again. As a pancake lover, I preferred the former.
2 Comments

    More about the author

    Roxanne enjoys gardening and the challenges it brings. This year she finally was successful growing grapes and discovered the art of making and canning her own jam using her wine grapes.

    Archives

    November 2014

    RSS Feed

    Categories

    All

    Diigo Research
Proudly powered by Weebly