But I still wanted to give it a try. And I must say it tastes delicious though a little sweeter than my other jams like guava jam and apple jam.
I’d recommend not to go for a very thick jam and keep it semi-solid, like in the video, adding grapes pieces is a personal choice. If you like some texture adding grape pieces will also yield extra volume.
When I retested for pictorial, I had let the jam simmer more and it was perfectly thick like jam should be.
If you find prepping to be time-consuming. You can prep a night ahead by deseeding and blending grapes. Combine all ingredients in a pot and store them in the fridge. Then plan cooking the next day when you have some work in the kitchen to reduce active cooking time.
Grapes are the main ingredient that can change the color, texture, and taste of jam. I used red, black, green grape, and Concord grape in different ratios while testing. I recommend using more black and Concord grapes for the rich flavor and color of the jam.
At the same time, they have thick skin that doesn’t dissolve easily so you’ll have some texture in the jam. In contrast, green grape varieties have thinner skin and that gets blended easily.
Remember grapes are low in pectin so regardless of what variety you use grape jam has high water content and a no pectin grape jam will have a low yield with quite a sweet taste.
I used a sweet variety of grapes and found that 1 cup of sugar was still too sweet for my taste. You can add ¾ cup sugar for moderately sweet grape jam. Do a taste test when the jam starts to thicken by applying a little jam on a piece of bread then adding sugar if/as needed.
If using a sweet variety of grapes adding little lemon juice helps develop a sweet and sour taste.
Wash two jars (250 ml each) thoroughly with soapy water. Then sterilize jars in boiling water for 8 minutes. Also, boil the metal lids.
Alternately, you can place washed jars while they are still wet in the baking tray. And roast jars in a preheated oven (160-180 C) for 15 minutes. Dry on a clean towel. Let air dry naturally.
Although, I highly recommend following the steps as a precaution. If you want to can jam for storing it at room temperature for 6 months or more then follow the canning procedure mentioned here. Check more information on jams storage here and here.
If you skip that you’ll have the smooth consistency that kids like best. You can add an apple to this grape jam for extra volume and flavors.
Spread it on toast or on the biscuit.Make a grape sauce to drizzle on ice cream or desserts.If you use skip sugar in jam you can also add this to pie fillings.
The grapes are high in sugar with less flesh. A large amount of water in fruit gets evaporated giving a sweet taste naturally. So as food52.com suggests you can make no sugar grapes jam too. But as sugar is a preservative too, without any sugar the jam will have a short shelf life. You need to consume it soon and store it in the fridge. For low sugar, jam uses ¾ cup of sugar. You can always start with less sugar and take it up after tasting.
Use any grapes variety you like, concord or black grape have intense grape flavor and color.If you wish and add any berries like blackberry and blue to this jam.
I made two varieties of jam, the chunky one that you see below. and in pictorial. The chunky jam that you see on the toast below is how I made it in the video with whole grape added in the jam. If you try this grape jam recipe, I’d LOVE to hear your feedback in the comments. Your 5-ratings motivate me to do my best. Stay connected for more recipes and videos on Facebook, Instagram, Pinterest, and Youtube.
📖 Recipe
