Sneakpeek of our @kinfolkmag shoot today. One clue: indigo! @asukahisa @jessicacomingore @adeez8
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Emerson Fry
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Grape Jam
Yield: 20 ounces jamDifficulty: EasyTime: 1 hour
Heavy bottomed potWooden spoon20 ounce jar
1 pound grapes 8 ounces sugar 1 tablespoon lemon juice
1. Cut the grapes in half and place in a blender. Blend until the grapes are completely blended, skin and all.
2. Put the blended grapes, sugar and lemon juice in a heavy bottom pot.
3. Bring the mixture to a boil over medium heat and boil until thick enough to coat a spoon. This will take about 25 to 35 minutes depending on the moisture content in the grapes and the heat.
4. Pour into a jar and let cool completely in the fridge.
Testing Jam Consistency: I like to keep a baking sheet in the freezer while boiling jam. When the jam is thick and coats a spoon, place a little jam on the sheet and place back in the freezer for a minute or two. Remove and check the consistency. The jam should feel cool or cold. If it is thick like jam, it’s ready to go. If it’s still thin, leave it to boil a little longer.
Store in an airtight jar in the refrigerator. It should last 1 to 2 weeks.
Choose any fruit you’d like. Be careful though as the boiling times and the sugar will change.
This recipe can act as the base for many different jams, jellies or preserves.  
reblog  beeslikehoney   notes:3944   posted:1 year ago  

Silencio by Frostys on Flickr.
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This is for me.