Grape Jam
10 servings
600 minutes
Grapes are rarely used as a handy material, unless we are talking about wine. A handful of sultanas can be added to a salad, tartlets can be decorated with berries, nothing else comes to mind from recipes. Meanwhile, they are excellent at making jam from foreign grapes , for example, in Georgia, where churchkhela is also made from thickened grape juice. But if you need grapes on an industrial scale for churchkhela, a few bunches will be enough to make jam. From the heat, the berries become especially transparent , but remain whole, soaked in juice, and around them is a crystal clear syrup of a glowing amber color, very beautiful. The only drawback: table grapes are always too sweet, so the taste of the jam is definitely cloying . But this can be easily fixed by adding a little lemon sourness to the recipe.
1
Pour sugar into a pot, add water, and place it on the heat. Boil until the sugar dissolves.
- Sugar: 500 g
- Water: 100 ml
2
Wash the grapes well, separate the berries from the stems, and sort them. Only whole and undamaged berries should be used for the jam.
3
Place the berries in boiling syrup, bring to a boil and cook for 5 minutes over medium heat. Then remove from heat and let cool completely.
- Red seedless grapes: 750 g
4
Return the cooled jam to the heat, boil for another 5 minutes after it starts boiling, then let it cool completely again.
5
Sterilize jars and lids for jam over steam for 10 minutes.
6
Bring the jam to a boil again, add citric acid, and cook for another 5 minutes.
- Citric acid: 0.3 teaspoon
7
Transfer the jam to prepared jars and seal with lids. Turn the jars upside down and let them cool completely, covering them with a blanket.