Grape Jam

⏳ Time

10 hours

🥕 Ingredients

🍽️ Servings

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.