Grape Jam
Description
The ingredient amounts are calculated for a 500 ml container. Choose sweet, aromatic grapes, preferably seedless. If your grape variety has seeds, you will need to rub all the pulp through a fine sieve. The jam sets beautifully as it cools, but you can add a little agar-agar or gelling agent if you are concerned about its thickness. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare the listed ingredients. You can make jam from any variety of grapes, but be sure to taste the berries to determine how much sugar to add. If the berries are sweet, do not change the proportions.
- 2
Step 2
Remove the berries from the stems and place them in a deep container. Pour in water and rinse the grapes thoroughly.
- 3
Step 3
Transfer the berries to a kazan, a pot, or a saucepan with a non-stick bottom.
- 4
Step 4
Pour in the lemon juice and add the sugar. If desired, you can also add vanilla sugar. Gently mix everything together and place the container on the stove over the lowest heat.
- 5
Step 5
Simmer the grapes in their own juice over moderate heat for about 15 minutes, until all the berries burst, absorb the syrup, and become soft.
- 6
Step 6
Turn off the heat and mash them with a potato ricer or masher, trying to crush all the berries.
- 7
Step 7
Rub the pulp through a coarse-mesh sieve that catches the pits. Pour the pulp back into the saucepan or pot and bring to a boil. Scald the jar and lid with boiling water.
- 8
Step 8
Pour the jam into a jar and immediately seal the jar with the lid by screwing it on or using a canning key. Cool at room temperature and move to the pantry or garage.
- 9
Step 9
Grape jam will thicken as it cools. Serve it like jam for breakfast or with pancakes, crepes, and the like.