Grape jam the recipe to try right away. I always prepare lots of jams and preserves, of all kinds and, especially, according to different seasons. But the jam that I really can’t not prepare every year right at this time is the Grape Jam. It’s a typical recipe of my family and my land, which is not very well known in other parts of Italy. It doesn’t matter if the grapes are white, black, or pink, as they will darken once cooked, and no other ingredients are needed except sugar. In fact, I want to tell you that my grandmother used to make it even without sugar, just grapes and nothing else! Of course, it took longer to thicken, and maybe it would keep for less time. I add sugar, although not much. The only difficulty lies in removing the seeds from the grape berries, a task that was mine even as a child when I helped my mom make grape jam. But you can get around this by simply using seedless grapes. I also recommend not missing out on my recipe for Rolled Cookies with Jam. This jam is perfect for filling a tart, spreading on toast at breakfast, but I find it special also to accompany cheeses and roasts. In short, you really have to try it and experiment with all the different combinations yourself. So let’s run into the kitchen and make a delicious Black Grape Jam together
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer, Autumn
- Energy 79.87 (Kcal)
- Carbohydrates 21.17 (g) of which sugars 20.13 (g)
- Proteins 0.29 (g)
- Fat 0.06 (g) of which saturated 0.02 (g)of which unsaturated 0.02 (g)
- Fibers 0.36 (g)
- Sodium 0.93 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Grape Mustard
- 4.5 lbs black grapes
- 2 1/4 cups sugar
How to prepare the Jam
Wash the grapes. Remove them from the stem, discarding any spoiled berries. At this point, all you have to do is remove all the seeds. I cut the berries in half and patiently remove the seeds one by one.
Transfer the grape berries to a tall pot. Add the sugar and start cooking over medium heat. Stir often with a wooden spoon, being careful not to let it stick to the bottom of the pot, especially in the final stages of cooking when it will be thicker.
To check the cooking, I recommend placing a saucer in the fridge. After 45-50 minutes of cooking, pour a teaspoon of jam onto the cold saucer and, if tilting the saucer doesn’t cause the jam to slide down immediately, it’s ready. Otherwise, continue cooking for a few more minutes.
At the end of cooking, if you don’t like feeling the pieces of berries, you can directly immerse an immersion blender into the pot (as long as it’s made of steel, not plastic). Pour the still-hot jam into clean, sterilized jars. Close them and turn them upside down until cooled.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
The Jam is ready to be enjoyed immediately. Once opened, store a jar in the fridge and consume it within 10-15 days
If you like a thicker and creamier jam, you can add an apple cut into small pieces to the grape berries
Also, don’t miss the recipe for the Tart with Jam, the simplest and the best
Your questions
Can I use white or pink grapes?
Of course, they’re perfectly fine
How long does the jam last?
It keeps for 7-8 months in the pantry in a cool place. For longer storage, you can boil the filled jars for 30 minutes, as you do with vegetable preserves
