Grape and Chokeberry Jam
10 servings
60 minutes
Another unexpected, but very productive duet: you can use both red and white grapes in this jam, the main thing is seedless, so that nothing foreign gets mixed up on your tongue later. And if the comparison of the natural tannin flavor of chokeberry with wine comes naturally, then adding grapes only enhances this similarity. Another life hack: it is worth seasoning the jam with a moderate amount of hot pepper, fried onions and some fragrant spices, like thyme and rosemary, dilute to the desired consistency with broth and boil, you will no longer get a sweetness, but a sweetish tart sauce for meat and poultry with notes of noble port wine.
1
Wash the berries, dry them, no need to remove from the stems. Place in a saucepan.
- Black grapes: 300 g
- Chokeberry (aronia): 200 g
2
It's good to mash the berries with a pestle.
3
Add 2-3 tablespoons of water.
- Water: 60 ml
4
Place the saucepan with berries on low heat and bring to a boil. Cook the berries for 10 minutes. If there isn't enough water, add a little more gradually.
- Water: 60 ml
5
Cool the mass and strain it through a fine sieve or colander. If the black currants are dry and the mass strains poorly, you can squeeze the leftovers through cheesecloth.
6
Return the berry puree to the saucepan.
7
Add sugar.
- Sugar: 220 g
8
Boil for 20 minutes after boiling.
9
Pour the hot jam into sterilized jars.
10
Screw the jars and let them cool completely.