Grape Jam Without Water
Description
Perfect for winter preserves. If you are as lucky as I am and have juicy, fragrant grapes growing in your garden, you simply must try making the most delicious grape jam without water at home. For those who do not grow this wonderful fruit, I advise waiting until grapes are dirt cheap at the market and making this excellent treat as well. Grape jam turns out very juicy and aromatic; I do not add water when cooking, because the fruit itself provides enough juice, so there is no need to dilute the jam’s rich flavor. If you make it from sour grapes, add more sugar; conversely, for sweet berries you can reduce the amount. Otherwise, this waterless grape jam recipe is very simple, and you will manage it easily. The preserve is ready for winter storage.
Instructions
- 1
Step 1
First, we carefully separate the berries from the stems; you can do this by hand or with a fork. Once all the grapes are in the bowl, sort through them and discard any spoiled ones (otherwise the jars may burst), then rinse the grapes.
- 2
Step 2
Place the lemon in a colander and dip it in boiling water for a couple of seconds—this will help remove the wax and other unwanted additives. Then slice the lemon into rounds and cut each round into 3–4 more pieces.
- 3
Step 3
Transfer the lemon to a bowl with grapes.
- 4
Step 4
Add the sugar and let the fruit release its juice for 3–4 hours. Then place the pot with the grapes on the stove and cook for 10 minutes after the liquid comes to a boil; remove from the heat and let cool completely. Then put the jam back on the heat and cook for another 10 minutes; let it cool again.
- 5
Step 5
When the jam has cooled, place it on the stove one last time and cook for 5 minutes. Then add citric acid to the grape mixture, stir everything together, and remove from the heat. Spoon the hot jam into sterilized jars and seal them with lids. Our treat is ready; you can now store it in a cool place, and when needed, open a jar and serve it at the table.