Grape jam for the winter
12 servings
540 minutes
Grape jam is a true gastronomic masterpiece of Georgian cuisine, filled with the aroma of summer sun and traditions of ancient recipes. Georgia is famous for its vineyards, and this jam is one way to preserve the sweetness of grapes for long winter months. It has a rich, velvety taste with a slight acidity from lemon. Subtle notes of caramelized sugar make it an ideal complement to fresh bread, cheese, or even pastries. During the cooking process, the grapes are heated multiple times, allowing them to release their full aroma. This jam not only delights the taste but also warms the soul with memories of warm days spent in vineyards.
1
Wash the grapes well under running water.
- Grape: 1200 g
2
Separate the grapes from the stems. Remove the seeds from the grapes.
- Grape: 1200 g
3
Transfer the grapes to a pot for making jam. Sprinkle with sugar. Wash and sterilize 0.5-liter jars thoroughly using a convenient method.
- Grape: 1200 g
- Sugar: 700 g
4
After about 30 minutes, gently mix the grapes with sugar and let it sit for another 30 minutes.
5
Wash the lemon well and chop it finely along with the zest. Place the chopped lemon in a container with the grapes.
- Lemon: 50 g
6
Mix the grapes well in a bowl and place them on the heat.
- Grape: 1200 g
7
Bring the grape jam to a boil. Remove the foam if necessary.
- Grape: 1200 g
8
Boil the grapes for about 5-7 minutes, stirring occasionally.
- Grape: 1200 g
9
Let the jam cool to room temperature.
10
Repeat the boiling and cooling procedure three more times. On the fifth time, when the jam boils, pour it hot into jars, seal with a metal lid. Leave to cool at room temperature. Store in a cool place.
- Grape: 1200 g