Servings |
400-500 ml
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Ingredients
- 1 kg red grapes (seedless)
- 1/4 cup sugar (see notes)
Ingredients
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Instructions
- Wash the grapes and add them to a blender. Blend for a very short time, about 5 seconds, until you get a coarse purée.
- Add the blended grapes and sugar to a heavy-bottomed pot. Cook on a medium-high heat, uncovered, until the juices start to thicken. This should take about 15-20 minutes. Stir occasionally, skimming off any foam that rises to the surface.
- Test: scoop a ladle of the jam and pour it back slowly into the pot. You want it to be syrupy and slightly viscous, not a loose runny liquid. If it’s too runny, continue to cook for a few more minutes until you get the right consistency. (Note: it will thicken slightly once cooled and also when it's refrigerated.)
- Strain the jam if you like it smooth. Ladle into jars and refrigerate once cooled. Stays good refrigerated for up to 6 weeks.
Recipe Notes
The amount of sugar you'd need to add varies vastly on the sweetness of your grapes. Mine were very sweet so I could get away with 1/4 cup. Taste, add more, and cook it out for a bit longer if yours are more tart.
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