Grape Jam

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

By keeping the proportions — 2 parts grapes to 1 part sugar — you can adjust the quantity of ingredients. The given amount yields 350–400 ml of finished jam.

Ingredients

Concord Grapes - 26.5 oz
Sugar - 12.3 oz
Meyer Lemon Juice - 3 tablespoons

Step by Step guide

Step 1

Wash the grapes thoroughly and gently dry them.

Step 2

Separate the flesh from the skin: ripe grapes can be easily 'squeezed' without much difficulty. Place the skin in a blender, add 0.5 cup of sugar, and blend until smooth. Strain the puree through a sieve.

Step 3

Put the flesh in a pot, add the remaining sugar, lemon juice, and the strained puree. Boil for 30 minutes over medium heat, skimming off the foam.

Step 4

Strain the grape mixture through a sieve to remove the seeds (it should be homogeneous and smooth), return it to the pot, and cook for another 20–30 minutes over low heat with the lid on. You can check the readiness of the jam by placing a plate in the freezer for 5 minutes, then dropping a bit of jam on it and observing how it flows — the finished, sufficiently thick jam will stay mostly in place.

Step 5

Cool the finished jam and place it in a prepared sterilized jar. It can be stored in the refrigerator for a couple of months, unless you eat it sooner.