Grape jam
2 servings
60 minutes
It's ideal if you come across "Isabella" grapes - sweet and fragrant, but you can easily try with some other, not very sour one.
1
Rinse the grapes well and dry them carefully.
- Isabella grapes: 750 g
2
Separate the flesh from the skin: ripe grapes are easily 'squeezed' without difficulty. Place the skin in a blender, add 0.5 cup of sugar, and blend until pureed. Strain the puree through a sieve.
- Sugar: 350 g
3
Place the pulp in a pot, add the remaining sugar, lemon juice, and pureed mash. Boil for 30 minutes over medium heat, skimming off the foam.
- Sugar: 350 g
- Lemon juice: 3 tablespoons
4
Strain the grape mixture through a sieve to remove the seeds (it should be smooth and homogeneous), return it to the pot and cook for another 20-30 minutes on low heat with the lid on. You can check if the jam is ready by placing a plate in the freezer for 5 minutes, then dropping some jam on it and observing how it flows — a ready jam will stay mostly in place.
5
Cool the prepared jam and place it in a sterilized jar. It can be stored in the refrigerator for a couple of months if you don't eat it earlier.