Grape Jam
Preserves • Dagestan
Description
Grapes are rarely used as a go-to ingredient unless we’re talking about wine. A handful of raisins can be added to a salad or used to garnish tartlets, but not much else comes to mind. Meanwhile, making grape jam is a specialty in places like Georgia, where thickened grape juice is also used to create churchkhela. However, while churchkhela requires grapes in large quantities, you only need a few bunches to make jam. The heat makes the berries particularly translucent, yet they remain whole and soaked in juice, surrounded by a crystal-clear syrup of glowing amber color, which is quite beautiful. The only drawback is that table grapes are often too sweet, resulting in a jam that is definitely cloying. But this can be easily fixed by adding a bit of lemon tartness to the recipe.
Ingredients
- Seedless Green Grapes 25 oz
- Sugar 20 oz
- Water 5 fl oz
- Citric Acid ¼ spoons
Step-by-Step Guide
Step 1
Pour the sugar into a pot, add water, and place it over heat. Cook until the sugar dissolves.
Step 2
Thoroughly wash the grapes, separate the berries from the stems, and sort them. Only whole and undamaged berries should be used for the jam.
Step 3
Add the berries to the boiling syrup, bring to a boil again, and cook for 5 minutes over medium heat. Then remove from heat and let it cool completely.
Step 4
Return the cooled jam to heat and boil for another 5 minutes, then allow it to cool completely again.
Step 5
Sterilize the jars and lids for the jam over steam for 10 minutes.
Step 6
Bring the jam to a boil again, add citric acid, and cook for another 5 minutes.
Step 7
Transfer the jam into prepared jars and seal the lids. Turn the jars upside down and allow them to cool completely, covering them with a blanket.
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