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Homemade Grape Jam: Appetizing Recipes To Try
Homemade Grape Jam: Appetizing Recipes To Try

Video: Homemade Grape Jam: Appetizing Recipes To Try

Video: Homemade Grape Jam: Appetizing Recipes To Try
Video: Homemade Grape Jam Recipe - Easy Low Sugar Jam 2024, March
Anonim

In autumn, grapes find their place in a multitude of recipes, whether desserts or savory dishes. An excellent and surprising ingredient in apple salad, a juicy garnish for fruit pizza or an essential accompaniment for the cheese board, grapes, white or dark, brings an explosion of flavors that awaken the taste buds. Or maybe you are looking for something more different? How about making a grape jam, full of sun and flavor? If this idea particularly appeals to you, we invite you to discover our selection of recipes that deserve a splash!

Some useful tips before you roll up your sleeves

black grape jam succulent and simple recipes
black grape jam succulent and simple recipes

• You can use white or black grapes, the choice depends on your taste.

• Seedless grapes will save you time and energy.

• If you plan to use grapes with seeds, there are three ways to do this:

-incise the grapes to remove the seeds before cooking

-Remove the seeds when they float during boiling

-pass the grapes through a vegetable mill to separate the pulp from the grains and skin, then remove the seeds and skins from the mill gate.

White grape jam recipe

white grape jam lemon juice pectin
white grape jam lemon juice pectin

Ingredients:

• 4 cups of white grapes, pitted and peeled

• Zest of one lemon

• 4 tbsp. lemon juice

• 4 tbsp. low sugar pectin

• ½ tbsp. salt

• 2 cups sugar

Instructions:

1. Wash the grapes. Pit and peel the grapes, cutting them in half and removing the seeds with a sharp knife.

2. Boil the grapes, lemon zest, lemon juice, pectin and salt in a large saucepan for 5 minutes, stirring occasionally.

3. Then, continuing to boil, add the sugar and stir until completely dissolved.

4. The jam is already ready. Pour it into jars (sterilized beforehand). Close and turn the jars until cool.

Black grape jam bursting with flavor

black grape jam with sugar
black grape jam with sugar

Ingredients:

• 8 cups of destemmed grapes

• 6 cups of sugar

Preparation:

1. Seed the grapes by pressing them directly to separate the pulp from the seeds and skin.

2. Cook the pulp, then pass it through a fine strainer.

3. Combine the filtered pulp with the grape skins again. Put the mixture and sugar in a saucepan and cook until a frozen consistency, about 10-15 minutes.

4. Experienced confectioners can watch for larger bubbles and the shiny appearance of the jam. You can also test the consistency on a cold plate or with a candy thermometer.

5. Once ready, put the still hot jam in jam jars, close them and turn them until cool.

Grape jam without sugar

grape jam sugar free spread slice of bread
grape jam sugar free spread slice of bread

Ingredients:

• 550 g of seeded grapes

Instructions:

1. Cut the grapes in half and put them in a saucepan over medium heat.

2. Cover and simmer until the grapes start to soften.

3. After about 20 minutes, they will be quite soft.

4. At this point, mash the grapes using a potato masher.

5. Simmer the jam for another 10 minutes, then remove it from the heat.

6. Transfer the jam to glass jars and immediately turn them over.

Apple and raisin jam recipe

apple and raisin jam recipe, cinnamon cardamom
apple and raisin jam recipe, cinnamon cardamom

Ingredients:

• 1 kg of black grapes

• 1.5 kg of Gala apples

• 500 g of light brown muscovado

• 1 lemon

• 4 seeds of cardamom

• 1 tbsp. 1/2 teaspoon ground cinnamon

Preparation:

1. Place the grapes in a saucepan and squeeze them. Bring to a boil and cook for about 15 minutes. Then pass the grapes through a vegetable mill to separate the pulp from the skins and seeds. Weigh the resulting juice - you need 700-800 ml.

2. Chop the apples without peeling them. Combine the apples, grape juice, lemon juice and lemon zest in a saucepan. Add the sugar. Bring to a boil, then add the cardamom seeds and ground cinnamon.

3. Cook for about 20 minutes, then remove the zest from the lemon. Mix everything in a hand blender. After a few minutes, the jam should start to thicken. Stir often to check the correct thickness of the preparation.

4. To make sure the jam is ready, take a small amount and pour it onto a plate. Let cool and tilt the plate. If the jam does not flow, it is ready to be put in jars.

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