Wild Grape Jelly Jam
And here's a lovely treat to make — grape jam with tea, for goodness' sake! This unusual jelly made from Isabella grapes (a Concord-type variety) will win everyone over. And the recipe is surprisingly simple: the jam takes just half an hour. Fragrant, delicious, and seedless!
Cooking method
-
Step 1:
Rinse the grape clusters thoroughly.
-
Step 2:
Carefully pull the grapes off the stems into an enameled pot.
-
Step 3:
Crush the grapes with a masher to release the juice.
-
Step 4:
Bring to a boil over low heat, then remove from the heat.
-
Step 5:
Set up a sieve lined with 3–4 layers of cheesecloth, strain, press the pulp through, and squeeze out the leftover solids.
-
Step 6:
Use 700 g of sugar per 1 liter (about 1 quart) of juice — you can adjust the amount of sugar to taste.
-
Step 7:
Stir well and set over low heat.
-
Step 8:
Bring to a boil, stirring constantly and skimming off the foam. Boil for a couple of minutes and let cool slightly.
-
Step 9:
Pour the finished jam into prepared jars, seal, and let cool. Store in a cool place. It's also wonderful between cake layers or as a filling for hand pies.
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
