Abruzzo grape jam, specifically Montepulciano d’Abruzzo grape, is what I use and prepare the most!!
You can use it to fill pies, cakes, cookies, it’s really very versatile, but I’m biased because I like it a lot!!!
As with all jams, it requires some patience; this one is a bit of work in the sense that you have to remove each grape from the bunch, wash it well, and put it in a pot to make the jam.
The annoying part could be passing it through a tomato press once it’s cooked, or you can use a tomato machine, which is perfect for this type of jam if you have one.
Personally, I love eating it even naturally, because even eaten simply like that, it’s delicious!!!
Then let’s get to work and prepare what for me is the queen of jams… the black wine grape jam.
Follow everything and replicate it, then send me a photo, and I’ll put it on my FB page in the folder dedicated to my recipes made by you.
Approx Total Kcal 3960
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients for Abruzzo Grape Jam
- 6.6 lbs Montepulciano d'Abruzzo grapes
- 2.5 cups Sugar
- packets Fruit pectin 1:1 if needed
- Glass jars
Preparation of Abruzzo Grape Jam
Take the grapes and remove the grapes from the bunches, wash the grapes well, and once well-drained, place them in a large pot with the sugar.
Cook over medium heat for at least 45 minutes (it should appear quite cooked), then pass it through a tomato press, put it back in the pot, add the fruit pectin, and cook until it thickens to the right point.
Put it in the jars while still boiling, then boil them in a pot with water for about 20 minutes.
Remove the jars from the pot only when the water has cooled down to prevent the jars from exploding due to temperature shock.
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