Homemade Sweet and Tangy Grape Jam
How to Make Delicious Homemade Grape Jam with Seasonal Grapes
A friend visited and brought a box of beautiful grapes! The plump bunches filled the house with a wonderful grape aroma. Unfortunately, there wasn’t enough space in the refrigerator to store them all. I wrapped the freshest ones tightly in newspaper and tucked them into the fruit drawer. For the few slightly bruised grapes from the bottom of the box, I decided to make a delightful grape jam for my child! I also had a grand idea to make jujube syrup at the same time, as making grape jam involves a significant simmering time. Looking back, I was quite the ambitious home cook!
Ingredients- 4 bunches of fresh grapes (approx. 1kg)
- 1 cup sugar (approx. 200g)
- 2-3 tablespoons fresh lemon juice (or homemade lemon syrup)
Cooking Instructions
Step 1
First, thoroughly wash the grape bunches. I used baking soda, which I trust for my child’s baby food, sprinkling it on the grapes and gently scrubbing. Rinse them under running water multiple times, and for an extra layer of safety, give them a final wash in vinegar water.
Step 2
Carefully separate the grapes from their stems. Discard any bruised or overly soft grapes, as they can affect the jam’s quality. Select only the freshest, best-quality grapes for a delicious outcome.
Step 3
I found my trusty potato masher, which was also great for making baby food! This tool helps speed up the process of mashing the grapes. Press down firmly on the grapes with the masher to create a soft pulp. It’s okay if the skins and seeds aren’t completely separated at this stage.
Step 4
Transfer the mashed grapes to a pot and bring to a boil over high heat. Once boiling, reduce the heat to medium. Stir frequently with a wooden spoon to prevent the jam from sticking to the bottom of the pot. Sticking can lead to an unpleasant flavor.
Step 5
Thanks to mashing them beforehand, after about 40 minutes of simmering, the grapes became soft and mushy with much of the liquid evaporated. Now, I’ll place a fine-mesh sieve over another pot and strain the cooked grapes to separate the skins and seeds. While no part of making jam is particularly difficult, this straining process requires the most patience and time.
Step 6
Gently press the grape pulp in the sieve with a spoon to extract as much juice as possible, separating the skins and seeds. Repeat this process to obtain a clear grape juice and pulp mixture. Patience is key here!
Step 7
After this painstaking straining process, behold the beautiful, deep purple grape extract! This concentrated extract will be the base for our delicious grape jam. Isn’t the color magnificent?
Step 8
Now, return the strained grape extract to the pot and begin simmering it over low heat. This is the crucial stage for achieving the right consistency.
Step 9
Since the grapes are naturally very sweet, I only added about 1 cup (approximately 200g) of sugar. Too much sugar can overpower the natural grape flavor, so it’s best to taste the grapes and adjust the sugar amount accordingly.
Step 10
Lemon juice is essential for preserving the jam’s vibrant color and acting as a natural preservative. Oh no… I’d run out of fresh lemons! But fear not, as a master of improvisation, I remembered the lovely lemon syrup I had made recently. I added a few pieces of that into the pot! The subtle aroma and sweetness from the lemon syrup will add a wonderful depth of flavor to the jam.
Step 11
Now, simply continue to simmer over low heat, stirring occasionally, until the jam reaches a thick, jam-like consistency. This process requires patience to achieve the desired texture.
Step 12
Grape jam will thicken considerably when chilled in the refrigerator. Therefore, it’s best to turn off the heat when the jam is slightly less thick than your final desired consistency, as it will thicken further. A good test for jam consistency: Drop a small amount of jam into a glass of cold water. If it doesn’t disperse and holds its shape, it’s ready (OK!).
Step 13
While the jam is simmering, sterilize your glass jars by boiling them in water. Make sure to place the jars in the pot with cold water and bring it to a boil together. Adding cold glass jars to boiling water can cause them to crack due to thermal shock. Ensure the jars are completely dry before filling.
Step 14
Finally, after a long wait and much effort, my sweet and tangy grape jam and healthy jujube syrup are complete! Store them in the sterilized jars in the refrigerator for a long-lasting delicious treat. Enjoy them spread on freshly baked bread or warm scones!
