Spiced Grape Jam

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.

Fresh grapes
Fresh 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,  guavasplums,  gooseberriesoranges  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.

Spiced Grape Jam
Spiced Grape Jam

Spiced Grape Jam
Print Recipe
Servings Prep Time
2 jars 5 minutes
Cook Time
40 minutes
Servings Prep Time
2 jars 5 minutes
Cook Time
40 minutes
Spiced Grape Jam
Print Recipe
Servings Prep Time
2 jars 5 minutes
Cook Time
40 minutes
Servings Prep Time
2 jars 5 minutes
Cook Time
40 minutes
Ingredients
Servings: jars
Instructions
  1. For the pectin part- use a small pot to cook a bit of water with the apple cores and shells. cook for about 10 minutes. Take out the core and shells.
  2. Add the grapes, sugar, lemon juice and spices. Cook over low heat for a while.
  3. How do you know it's ready - because the jam is hot, it still looks very runny. Try putting one spoon of the jam of a plate and freeze for 2 minutes. cut through the cold jam and see if the divided parts remain.
  4. Sterilize your jars - place your jars in the sink and pour boiling water in the jars all the way up (until the water spills from the top), do the same with the lids. wait 5 minutes before draining the jars.
  5. fill in the jars and close tightly. your jam is ready now.
Recipe Notes

I'd love to get more feedback - questions about recipes, comments and suggestions! 

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