Simple toast and jam/jelly is one of my all-time favorite snacks or quick breakfasts. I’m talkin’ thick, crusty bread slathered with homemade jam, jelly, preserves, or apple butters!
I bought this huge loaf of Pane Turano Italian bread at Aldi this week for about $3.00! I could eat the entire loaf by myself just as toast and jam. Seriously. But I will use about half of it for bread pudding this weekend. I love buying one thing and using it twice-double duty ingredients!
Muscadines and scuppernongs are in season so you know what that means? They are plentiful and on sale somewhere near you, so, buy now! Publix has them for $5.99 a package and Foodland has them for $3.99 this week. Small batch jelly making is sooooo easy! No pressure cooker involved and very little time involved. I’d love to hear and see pictures of your jams and jellies and let me know how they turned out.
Jelly making is a simple science so no secret recipe to share here. I just followed the directions on the powdered pectin box for concord grape jelly. If you don’t get quite enough juice from your grapes, just add up to 1/4 cup white grape juice from the fridge if you have it. If you are lucky enough to raise muscadine or Scuppernong grapes, then by all means run outside and pick a few more to make up the difference.
The Southern Living Little Jars, Big Flavors cookbook (I developed several and was the food stylist on the book) also has a recipe for Scuppernong Jelly.
Note: The log slab in the pictures is from a pecan tree that grew in my parents yard in Arkansas. We planted it when we were small children and watched it grow as we grew up and produce pecans until just recently when my brother had to cut it down for my parents. My mom gave us all a few of the slabs to remember it. I have a candle on one of them in my kitchen and put a couple of them in my photo styling kit.