Grape Jam with Seeds
Description
A canning recipe without unnecessary complications. Beautiful jam comes from dark grape varieties. The color alone is worth it! But jam from white varieties will be just as delicious.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour water over the sugar in a heavy-bottomed saucepan or in a jam-making pan. Mix well. Over high heat, bring to a boil, then reduce the heat and cook the syrup for 10 minutes.
- 3
Step 3
Meanwhile, rinse the berries and pick them off the stems. Let them dry.
- 4
Step 4
Place the grapes in the boiling syrup, stir, and bring back to a boil. Remove the pot of jam from the heat and let it steep for 6 hours or overnight.
- 5
Step 5
Bring the jam back to a boil and cook for 5 minutes over low heat, skimming off the foam.
- 6
Step 6
As a bonus, you can skim off the foam and the pits that float to the top—you’ll definitely remove about half of them. Leave for another 6 hours.
- 7
Step 7
Now you can simply boil the jam for another 5 minutes and seal it in jars. There will be plenty of thin syrup, which is great for adding to desserts. But if you prefer thicker jam, remove the berries with a slotted spoon and reduce the syrup to your desired consistency. Return the berries and bring to a boil once more.
- 8
Step 8
Cool the finished jam and transfer it to clean dry jars.
- 9
Step 9
Serve with tea.