Quick review: jam is made with the whole fruit, jelly is made from the juice of the fruit. This is my favorite ever Concord jam recipe–it’s like grocery store grape jelly on whole food steroids–less sugar, and the full flavor of ALL of the grape.
Prepare canning equipment if planning to preserve: Wash jars + lids/bands.
Prep the grapes: wash grapes and remove from stems. Pinch each grape between your fingers, catching the pulp in one bowl and placing the skins in the bowl of a food processor. Pulse grape skins in food processor until they are well chopped (think about how big you want the pieces of grape skins in your jam). Place chopped grape skins in a medium pot with a 1/4 cup of water; bring to a simmer and cook for ten minutes.
In another small saucepan, bring the grape pulp to a boil, then simmer for ten minutes. The grapes will lose their shape and look somewhat like applesauce. Pour through a fine mesh strainer into a bowl–you want as much pulp as possible, but not the seeds.
Pour the pulp into the pot with the skins; add sugar, lemon juice, and oil. Bring to a boil, then simmer, stirring often, for 45 minutes. This is where the magic happens. Turn off heat and let stand 5 minutes.
While the jam is jamming, place jelly jars in a large pot and fill with enough water to cover jars. Bring water to a boil, then turn off to keep jars warm. Place bands + lids in a small saucepan and cover with water. Bring to boil, then turn off to keep warm.
If not preserving, pour jam into jars for storing in refrigerator. I still recommend pre-heating jars to sterilize them before adding the jam. Let jam cool at room temp for an hour or two before refrigerating.
If preserving: remove jars from hot water, ladle jam into jars, leaving 1/4 inch of headspace. Wipe rims, then place lid + secure bands by giving them one good twist (not too tight! just ‘fingertip tight’). Place jars on a rack in a canning pot and fill pot with water to cover completely with at least 1 inch of water atop the jars. Cover, bring to a boil, then reduce heat slightly to maintain rolling boil for ten minutes. Turn off heat, remove pot lid, and rest jars in hot water for 5 minutes. Remove jars to cooling rack (I use a couple layers of towels on a cookie sheet), and allow to rest for 12 hours. Label, and store for up to a year.
In my imaginary world, there exists a cute diner with all kinds of food that all just happens to be gluten-free and vegan. I think the muffins spotted in this food fantasy are actually derived from memories of those giant Sam’s Club or Costco muffins. What can I say, my bar is high and my childhood cuisine memories are strong.
This recipe is adapted from a 2013 Gourmet Magazine (the memories!) article; I’ve been making these (or some variation) since I was 16
Read the recipes notes FIRST + then make these muffins, win friends, and influence people.
Big, overflowing blueberry muffins that happen to be gluten-free, vegan, and whole-grain. Read the NOTES first!
¼cuprefined coconut oilmelted
3Tablespoonsneutral oillike grapeseed or sunflower
⅓cupplant milkroom temp (not cold)
1chia egg1 Tablespoon ground chia mixed w/ 3 Tablespoons water to create slurry
½teaspoonvanilla or almond extractoptional
125gramsgluten-free oat flour
1 ½teaspoonsbaking powder
1 ½ -2cupsblueberriesfresh or frozen
Coarse sugar for toppingoptional
Preheat oven to 375F. Line or grease your muffin tin according to how many muffins you plan to make (you’ve read the notes, right?).
In a bowl, whisk together the coconut oil, neutral oil, and plant milk until combined. Whisk in chia egg + extract (if using). Set aside.
Measure the flour + starch, then add the white sugar, baking powder and salt. Stir together until well-mixed. Add to bowl of wet ingredients and fold together. Gently stir in blueberries.
Divide batter among your prepared muffin tin(s). Sprinkle some coarse sugar over the top for a little extra sparkle.
Bake until golden, and a toothpick inserted into middle comes out clean. Depending on what size you’ve made the muffins and whether you are using fresh or frozen berries, this will take between 20 minutes (for smaller muffins) to 38-42 minutes (if you make 6 giant). Check after 20 and then check at 5 minute intervals. Cool in pans for 15 minutes before removing. Muffins will be delicate when they are piping hot!
Serve with fresh coffee, preferably black, just like you’d get at a bakery!
This recipe makes 6-8 muffins (or 12 muffins if you are OK with them being on the small size) using a standard-sized muffin tin. The ideal is probably 8 but I usually make 6 and overflow them a bit.Blasphemy: I prefer frozen wild (or low-bush) blueberries. I use 1.5 cups. If you are going to make 8-12 muffins, use two cups. Frozen are fine, don’t thaw first, but do expect the muffins to take a bit longer to bake as the frozen berries cool the batter.