Azerbaijani Grape Jam
Description
Perfect for winter preserves. Although in our region some grape varieties grow very well and yield a rich harvest, for some reason this crop is not widely cultivated here. In the Caucasus, however, grapes are an integral part of traditional cuisine and are used in many dishes, including preserves. In this recipe I want to tell you how to can the most delicious Azerbaijani-style grape jam, whose taste you will surely enjoy. But to prepare such a treat you will have to work a little, because it must be cooked in several stages, with a 10-hour rest between each boiling. However, believe me, you will not regret a minute of the time spent as soon as you taste this delight, and you will make Azerbaijani-style grape jam at home again and again. Store in a cool, dark place.
Instructions
- 1
Step 1
For this kind of jam, firm seedless grapes work well; separate the berries from the stems and rinse them under cold water.
- 2
Step 2
Pour boiling water over the washed berries and let them stand for 1 minute, then drain the water. After this step, the grapes will change color and turn pale.
- 3
Step 3
Pour the water in which we blanched the grapes into a small saucepan, add sugar to it, and boil everything into a syrup.
- 4
Step 4
When the syrup is ready, remove it from the heat and add the berries. Let the grapes steep for 6–8 hours, then return the pot to the stove, bring to a boil, and cook for 10–15 minutes. Repeat this process 2–3 more times, with a 10-hour steep between each cooking. When the jam is done, stir in the wine vinegar and vanillin, mix well, and spoon the jam into sterilized jars; seal tightly with lids.
- 5
Step 5
Such jam keeps quite well, so you can enjoy its excellent taste all winter long.