Seedless Grape Jam for Winter
Fragrant grape jam — an incredible flavor! My grandmother taught me how to make this. She always had loads of grapes, so the cellar was stocked with wine, jam, compote, and all sorts of other treats. Here's the jam recipe — it's a top-rating contender!
Lwsja
Recipe author
Seedless Grape Jam for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 0 %
0 g
Fats 0 %
0 g
Carbohydrates 100 %
58 g
232 kcal
GI:
14
/
0
/
86
- Wash the grapes, pulling them off the stems and discarding any spoiled berries.
- Now for the patient part — separate the pulp from the skins (best done with gloves: crush a few berries at a time in a small bowl to ease them apart).
- Put the pulp in a pot, set over medium heat, cover, and bring to a boil. Once it boils, cook for another 5 minutes, then press it through a fine sieve (the seeds stay behind in the sieve — discard them).
- Add the grape skins back to the remaining pulp and cook everything together for a couple of minutes.
- Melt the sugar over the heat until it turns to caramel (or pour it into a heatproof dish and melt it in the oven at 140°F / 60°C).
- Combine the grape mixture with the sugar caramel and cook over low heat, stirring constantly so it doesn't scorch on the bottom.
- Test for doneness by dropping a bit of jam onto a chilled saucer — if it doesn't run, the jam is ready!
- Spoon the jam into clean, dry jars, let it cool, and seal with metal lids.
- Store in the cellar or pantry.
- Enjoy your jam, and have a great day!
Caloric content of the products possible in the composition of the dish
- Grapes - 65 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
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