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No Bake Nutella Balls (chocolate truffles)

Here’s a new favourite truffle I added to our Christmas cookie boxes this year. I’ll share with you how to make No Bake Nutella Balls covered in chocolate with a few sprinkles to make them look festive. These were so delicious. I had a hard time not eating all of them myself. You can crush the graham crackers yourself, but I just purchased a box of crumbs. No Bake Nutella Balls Makes about 50 balls Adapted from The Carefree Kitchen Ingredients For the filling 1/2 cup of butter, softened 1 1/4 cup Nutella 1 cup graham cracker crumbs 2 cups icing sugar 1 teaspoon vanilla For the coating 1 1/2 cups meting chocolate (I used milk) Directions Combine all filling ingredients until a dough forms. You can add more Nutella or graham crumbs  if you feel the dough is too soft or dry. The dough should hold its shape once rolled.  Roll teaspoon size balls and place in a single layer in the freezer for 30 minutes.  Melt the chocolate in a double boiler or bowl over a simmering pot of wa...
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Concord Grape Jam / Syrup

Let me start by saying I know nothing about making jam. It's obvious because if I did then this recipe would have set the way it was supposed to.

I looked up several recipes for grape jam. Some of them said to separate the skins from the grapes and cook them separately. I don't really understand that because in the end, you're going to mush them all through a sieve anyway. I went with the idea that it should be equal parts grapes and sugar - simple and old fashioned. I cooked the grapes with the skin on. 

Some recipes also called for pectin. I decided not to use it. My jam turned out to be a thick syrup. I think the problem was that I didn't boil it long enough.

I'm not experienced in jam making and I'm sure I broke all the jam making rules, but I had a great time with this and the end result was delicious! These concord grapes are in season right now so I had to do something with them. The syrup is sweet and sour. It would be great drizzled in crepes, on toast, or even waffles!

If you want to preserve this you could process the jars in a large pot of boiling water. We started eating ours the next day (you can give it away, too!).

I got 4 jars from this recipe in assorted sizes. I save jars from pickles and condiments and I sterilised them (after removing the labels).

Finished syrup.

We visited a farm over the weekend.
Here are the yummy grapes they had growing there.


You can see how grainy the sugar is.

Simmering away. It's clear now.
All the sugar has melted and the grapes are getting soft.

Straining the syrup.



Concord Grape Jam / Syrup

Ingredients 
  • concord grapes, removed from the stems and rinsed
  • white sugar
  • lemon rind
Directions
  1. Take equal parts grapes and sugar (I used 5 cups of each) and put them in a pot. Use a vegetable peeler and slice of 2 pieces of lemon rind. Add it to the pot. Set the pot on the stove over medium high heat and stir it up. At first it will look strange but the sugar and grapes will soon start to melt together and it will become liquid. Reduce the heat to medium and simmer for 30 minutes. If you simmer it for 45-60 minutes I assume it might actually set into a jam.
  2. Remove the lemon rind and strain the jam through sieve pushing it through with a spatula.
  3. Transfer the hot syrup (carefully) to the sterilized jars and set aside overnight to cool completely. I covered them with a towel in case any fruit flies thought they might get a midnight snack. Put the lids on the next day and refrigerate. It will still thicken slightly once refrigerated.
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