For months I was staring at the grapes, squeezing them lightly every few days to check if they are ripe. they were all ready at the same time! I had to improvise and find solutions for so many grapes.
Many of them are still waiting in the freezer but one of the first things I made was this excellent jam which I already tried on pancakes
To spice it up a bit – I added Cinnamon, clove and nutmeg.
Making jam is so easy, it always seemed very complicated in the past. but here are some ground rules that I didn’t know back then:
- Sugar preserves the fruits, it is recommended to put 80g sugar per 100g of fruit. I mostly use 50g sugar for 100g fruit and it works.
- Pectin is important for the stability of jam, it thickens the jam. Pectin is found in fruits, some fruits contain more pectin: Pears, apples, guavas, plums, gooseberries, oranges and other citrus fruits while softer fruits like berries and grapes have less pectin.
- If you make a Jam from softer fruits, just make sure to add some Pectin (I cooked the cores and shells of two apples with some lemon seeds with a bit of water)
- Acidic environment allows a PH that is more optimal for Pectin, another good reason to add a bit of lemon juice.