Welcome to The Art of Well Being 2.0! You can find many more posts by me at http://www.theartofwellbeing.tumblr.com. I think this WordPress community is better suited to my purposes… and as an aesthetically oriented kind of gal, I can’t say I wasn’t swayed by the simple, functional designs…
The christening recipe for this site is one of my favorite go-tos for a rainy, quiet or empty afternoon- one of which I enjoyed just yesterday! The single-mindedness of jam making is something I crave. Although I must admit… that focus was deterred yesterday by the Beyoncé documentary. Aboslutely worth it.
As I listened to our dear B rip holes through the heavens with her careening cries, I peeled Concord grapes. Turns out those two activites are a match made in hole-torn Heaven. For real, though… this jam would have been different had I not been listening to art talk. Perhaps I wouldn’t have sweetened it with maple syrup (a beautiful bride for the tart pungency of Concord skins) or scattered cinnamon across the pan. One never knows.
Served on toasty thin rye bread with melty almond butter. There is something about rustic, easy, thoughful food that fosters appreciation and comfort. I’ve been listening to that a lot, lately. This jam is extra satiating due to the presence of my favorite thickener: chia! This lovely little health seed sucks up liquid and nourishes you.
Enough said. Please enjoy the recipe, please enjoy your monday, please enjoy the moment. Be well!
Concord Chia Jam
2 lbs Concord grapes
1/2 cup maple syrup
1/2 cup unrefined sugar (turbinado, or more maple syrup would work too)
2 tbsp lemon juice
2 tbsp chia seeds
Remove grape skins by pinching between your fingers- the pulp should slide out quite easily! Squeeze the pulps into a large sauce pan and keep the skins in a separate bowl. Once your grapes are peeled, put your pot ‘o’ pulp on the stove and turn it on high. While the pan heats up, purée your grape skins in a blender or food processor and add that mashed purple gorgeousness to the pulp. Bring to a boil, stirring frequently. Add maple syrup, sugar, lemon juice and cinnamon. Let the mixture boil for 20 minutes (or thereabouts).
Once the pulp has broken down from the boiling, strain the liquid into a bowl to remove the seeds. You may have to “force” the jam through your strainer with the back of a large spoon, as it will be becoming rather thick. Discard the remaining seeds and solids. Pour the bowl of your jam base back into the stove pot!
Bring the jam to a boil again and then add your 2 tbsp of chia seeds and stir, making sure to separate and submerge your chia. Reduce heat to a simmer and let the jam thicken over heat for 10-15 minutes, stirring occasionally. After that time has passed, turn off your stove top and let the jam cool- it will continue to thicken as it does so! Eat some slightly warm straight off the spoon, and then store the rest in a glass jar in the fridge. Do with it what you will. I see a goat cheese date in it’s future…