Delicious Homemade Grape Jam from Country Grapes
Making My First Ever Homemade Grape Jam
I received a generous box of luscious grapes from the countryside, a perfect gift for autumn. While the grapes were beautiful, they contained too many seeds, making them difficult for children to eat, and their flavor wasn’t as vibrant as I’d hoped. Seizing the opportunity, I decided to make grape jam! This is my very first attempt at making grape jam. Come join me in transforming these grapes into a sweet, seedless delight!
Ingredients- Over 10 bunches of fresh grapes (approx. 2kg)
- About 4 cups of sugar (approx. 800g, adjust based on grape sweetness)
- 1/2 lemon (juice only)
Cooking Instructions
Step 1
Hello everyone! Today, I’ll guide you through the process of making delicious homemade grape jam using precious grapes sent from the countryside. We’ll transform grapes that were inconvenient due to their seeds into a sweet jam that the whole family can enjoy.
Step 2
First, prepare a generous amount of grapes for jam-making. About 10 bunches or more (approximately 2kg) of fresh, flavorful grapes should be sufficient. You can adjust the quantity to make as much jam as you desire.
Step 3
Thoroughly wash the prepared grapes under running water. You can add a little baking soda or vinegar to the water to help remove any pesticides or impurities, ensuring the grapes are safe to consume.
Step 4
Place the washed grapes into a large pot. Begin by boiling them over high heat. Cook until the grapes soften and their skins start to burst.
Step 5
Once the grapes have softened, reduce the heat to medium. Use a spatula or a potato masher to gently crush the grapes. The key here is to carefully mash them, separating as many seeds as possible. Ensure they are mashed into a smooth consistency without large lumps.
Step 6
Next, strain the mashed grape mixture through a fine-mesh sieve or cheesecloth to extract only the juice. Place the mashed grapes on the sieve and gently press with a spatula to squeeze out as much juice as possible. You should obtain a clear grape juice, free from seeds and skins.
Step 7
Pour all the strained grape juice back into the pot. Add the sugar. A common ratio is 1:1, but it’s best to adjust the sugar based on the natural sweetness of your grapes. I’ve used about 4 cups (800g) of sugar here. Using brown sugar can add a deeper flavor profile. Stir well to dissolve the sugar.
Step 8
Now, it’s time to simmer the jam over medium heat. Once the jam starts to bubble, skim off any foam that rises to the surface. Continue to cook and stir for about 20 minutes, or until the jam thickens. Stir frequently to prevent it from sticking to the bottom and burning.
Step 9
While the jam is simmering, prepare your jars for storage. Sterilize them by boiling them in water for about 5 minutes. Carefully remove the jars from the boiling water and ensure they are completely dry. Jars must be bone dry to ensure the jam stores well.
Step 10
To add a touch of acidity and enhance the flavor, squeeze the juice from half a lemon. Add this lemon juice towards the end of the cooking process for a brighter, fresher taste.
Step 11
Once the jam has reached the desired consistency, remove it from the heat and let it cool slightly. Pouring piping hot jam into jars can risk breaking the glass, while letting it cool too much can make it difficult to pour. Aim for a warm, pourable consistency.
Step 12
Carefully ladle the slightly cooled grape jam into the sterilized glass jars. Avoid filling the jars completely to the brim; leave a little headspace.
Step 13
Do not seal the jars immediately. Allow the jam in the jars to cool completely at room temperature. This helps prevent mold growth on the surface. Once completely cool, seal the jars tightly and store them in the refrigerator. Enjoy your fresh homemade grape jam on toast or crackers!
Step 14
Your delicious homemade grape jam is ready! Experience a fresh and healthy flavor that’s incomparable to store-bought versions. It’s sure to add joy to your homemade treats and snacks.
