Well, it seems that this weekend we must say good bye to summer and officially welcome autumn. I’m having mixed feelings about the transition this year, mostly because it doesn’t feel like I got to enjoy the summer sun as much I have in the past. I suppose this must mean that I should revel in the autumn sunlight as much as I can this year. And there is no hesitation there, fall is by far one of my favorite seasons (maybe they all are? I enjoy the variations that each season brings). This time of year calls for big comfy sweaters, boots and long walks in the woods; golden sunlight filtered through colorful leaves and a big pot of stew on the stove when you come inside. Yep, I pretty much love fall. I have lots of work to do to winterize the garden and continue to put as much as I can on the pantry shelves before the harvest is complete. Apples are a favorite around here, so I try to make apple butter and sauce by what seems like the buckets full and a new comer to our house is the Concord Grape jam (and smells insanely good when cooking).
And since it has become such a favorite, I thought I would share the recipe. I use a variation of the Concord Grape Jam from Blue Chair Jam Cookbook (it’s one of my most favorite cookbooks of all time for jams and preserves). It is rather simple so if you are a beginner, it should work well for you. Let me know what you think if you make it. My nephew loves it (and so does my husband)!
I can’t seem to stop listening to the song Dragon by The Amazing…be sure to take a listen.