The Woman and the Grape

Jody is truly a Renaissance woman.


While I was preparing to write this post,  I was mulling over all her areas of interest and expertise:


gardener
cook
arranger of flowers
musician and vocalist
teacher
business woman
foundation board chair
Bible study leader
fitness and  wellness expert
source of inspiration and encouragement
hostess with the mostest
wife, mother, grandmother, daughter, sister
kind and generous friend


She can dive into her pantry and refrigerator and produce an impromptu meal for six or more faster than anyone I know.  And it will be delicious.


I have heard that she has driven a truck on a construction site.  I believe it.


And if this weren't enough, she is classy and beautiful.


On this day, she kicked off her Christian Louboutin pumps, grabbed her vintage apron, and dug her hands into a pile of wild grapes.  They had been gathered from Thunder Ranch and were waiting to be made into jam.

Jody makes it look so easy.  I've never canned a day in my life, and I was in awe, watching the process unfold.


Here is how she did it.  
Plus her secret ingredients:  zest for life and all things growing,  and the joy of capturing the delicious summer flavor of a wild grape to share with friends. 

6 cups prepared fruit, about 4 lb. fully ripe grapes

1 cup  water

1 box SURE.JELL Fruit Pectin

1/2 tsp.  butter or margarine

7-1/2 cups sugar, measured into separate bowl

make it

BRING boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

SLIP skins from grapes. Finely chop or grind skins; set aside. Mix grape pulp and water in saucepan. Bring to boil. Reduce heat to low; cover and simmer 5 min. Press through sieve to remove seeds. Combine skins and pulp. Measure exactly 6 cups prepared fruit into 6- or 8-qt. saucepot.

STIR in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)


You called in distress and I delivered you; I answered you in the secret places of thunder.  Psalm 81:7