I am told I was born an old soul. I am also often called "childlike", so it's a strange balance. As a child, I was always quietly enamoured with my Gaspé grandmother's way of life: the indigenous influence in a small country town sort of apart from my suburban small city upbringing.
Laundry was dried on lines. Field berries were picked fresh and made into jams, kept in a cold cellar for up to a year, alongside jars of sweet bread & butter pickles, and ever-ready stashes of root vegetables. Produce was grown in gardens, fish was caught and sold fresh from the Atlantic, the only corner grocery store was small and family-run by my uncle.
As I age, this is the lifestyle I've steadily tried to infuse into my quote big city living unquote. It imbues a peace and calm in the ready-made mass-produced fluorescence of grocery aisles and major intersections. It speaks favourably to some very core aspect of my being. It helps me on the journey to becoming more the person I'd like to be.
Last night, I received what will be my last Mama Earth order. I started out, in one of my first exacted goals on this list, with a Farms & Forks delivery. That company, months later, was absorbed into the larger institution of Mama Earth. I have very few complaints - their produce is great, and their customer service is excellent. However, since moving to North York, my delivery day has been switched to Friday evenings. The deliveries generally arrive around 7pm, which presents large issues if I am ever away for the weekend. In short, I'll be changing over to a biweekly delivery from a smaller, North York-based organization called Fresh City Farms, which will bring my order on Thursday evenings.
Anyway, this final order contained a pound of Ontario coronation grapes. I have very specific feelings about grapes, as follows: red -> love, green -> like, anything else -> loathe. However, though I consume jam very infrequently, I know that I have always loved any variety of grape jam. Therein, this idea was born.
This morning was the first official weekend Geoff and I have both spent in our new place. After a late night of organizing, we slept in. I woke, washed my clothes for the upcoming work week (gah!), and for the first time, used my new laundry line that my parents helped me install upon request.
(Hanging these clothes flooded back all sorts of Gaspé memories. They also smell greater than anything I've ever washed. Today's first "old soul" accomplishment.)
After these clothes were hung, we headed out for the first in what I'm sure will become a weekend tradition of grocery shopping (and, next to cooking our dinners together, may also become one of my favourite domestic activities). Knowing that I intended to make grape jam (the day's second "old soul" accomplishment), I researched local gluten-free grocery stores and found Goodbye Gluten. It's no Sweet Potato, but it'll do. I bought a loaf of overpriced gluten-free multigrain and an Amy's gluten-free vegan mac & cheese microwave dinner.
I took a long nap in the late afternoon to early evening, waking to try the mac & cheese (which was decidedly tolerable), take down my laundry, and prepare the jam.
I very loosely based my recipe upon this one for concord grape jam.
Here is the very simple pared-down version (which is easier than pie):
1. Skin the grapes by squeezing them into a small bowl / container.
2. Keep the grape skins in a separate bowl. They will be added later on in the cooking process.
3. Put the shelled grape mixture in a pan over medium heat. Stir occasionally.
4. Bring to a gentle boil after 3-4 minutes. Boil for about 5 minutes, covered. Remove cover to stir occasionally.
5. Add grape skins. Set heat as high as it will go. Stir frequently.
6. After about 2 minutes, add a cup of sugar per pound of grapes. (I use coconut sugar, so that this is a completely vegan-friendly recipe.) Add this sugar a cup at a time, while stirring.
7. Stir constantly as jam thickens.
8. Use a spoon test for completion: If you lift the spoon and it drips into the pot, it needs to be cooked longer. It should slowly fall into the pot when it is complete.
9. Remove from heat. Add the jam to a jar if you are planning to keep it in the fridge for awhile before consumption. The heat from the berries should create a vacuum seal (if the centre seal is pressed down, you're generally good). If it does not seal after an evening, either complete a hot water bath, or make sure you consume the jam in fairly short order. (I only made a small amount of jam, which I intend to begin consuming tomorrow, so I just set mine aside in a tupperware container. Breakfast!)
I was really struck after making this with the same thought I had after making pickles for the first time (which was another goal on my last three-year set): This is so easy! Why does anyone buy these at the store??
I encourage you to try it for yourself.
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