Grape and Black Rowan Jam
Preserves • British
Description
Another unexpected but very productive duo: you can use both red and white grapes for this jam, but make sure they are seedless so nothing gets stuck in your mouth. And while the comparison of the natural tannic taste of black rowan with wine is quite obvious, adding grapes only enhances this similarity. Here’s another tip: add a moderate amount of spicy pepper, fried onions, and some fragrant herbs like thyme and rosemary, dilute it to the desired consistency with broth, and simmer it. You’ll end up with not just sweetness, but a sweet-tart sauce for meat and poultry with notes of fine port wine.
Ingredients
- Merlot Grapes 10 oz
- Black chokeberry 5 oz
- Sugar 10 oz
- Water 0 fl oz
Step-by-Step Guide
Step 1
Rinse the berries, dry them, and you can leave them on the stems. Place them in a saucepan.
Step 2
Mash the berries well with a potato masher.
Step 3
Add 2–3 tablespoons of water.
Step 4
Place the saucepan with the berries over low heat and bring to a boil. Cook the berries for 10 minutes. If the water is insufficient, gradually add more.
Step 5
Cool the mixture and strain it through a fine-mesh sieve or colander. If the black chokeberry is a bit dry and the mixture doesn't strain well, you can squeeze the remnants through cheesecloth.
Step 6
Return the berry puree to the saucepan.
Step 7
Add sugar.
Step 8
Boil for 20 minutes after reaching a rolling boil.
Step 9
Pour the hot jam into sterilized jars.
Step 10
Seal the jars and let them cool completely.
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