Emily Cooks the Web: Concord Grape Jam

So, I’ve made concord grape jam before. In fact, I have stood at my countertop and peeled eight entire pounds of concord grapes in order to make jam with them. It took about 6 or 7 hours to complete the entire process from start to finish.

I’ve made plenty of mistakes with canning, as I’m sure many of you can relate to. However, I always try to find a way to avoid wasting my mistakes.


Once, I cooked apple butter in the crockpot for 17 hours instead of 10. I decided to mix it with powdered mustard and ketchup to make a glaze for meatloaf, and it was the best meatloaf I’ve ever had. Another time, I burnt my lemon-ginger yellow tomato jam. Instead of throwing it out, I just labeled it as “smoky” tomato jam and called it a day. I’ve used it on roasted vegetables and any kind of sandwich imaginable and it is absolutely delicious!

I guess I should just get to my point. I burnt the grape jam. I burnt it pretty badly. And even though I only got one jar of jam out of it, you better believe I didn’t peel and cook down all of those grapes for nothing.

My point is that even when you make mistakes during cooking and baking, there is probably an alternate way to use your mistake. It is totally okay to make mistakes. Not everything is going to come out perfectly.

And with my burnt grape jam, I will be dolloping spoonfuls of it on crackers with brie. I will be glazing chicken and pork tenderloins with it, and adding almonds and thyme and goat cheese to the finished product.

See what I mean? Take it as it comes, even your cooking mistakes can become potential masterpieces….