Easy Grape Jam - just 3 ingredients and no pectin!
User Reviews
4.8
Easy Grape Jam - just 3 ingredients and no pectin!
Description
This grape jam begins by combining seedless grapes of mixed colors with sugar and lemon juice in a preserving pan. Gentle heating dissolves the sugar while stirring, then some grapes are broken up to release juice. Once sugar fully dissolves, the mixture is blended with a stick blender to a smoother consistency. Returning to heat, the mixture is boiled vigorously for about 25 minutes, with continuous stirring to prevent burning. The jam's set is assessed by spooning drops onto chilled saucers and checking for a crinkle upon cooling, extending cooking if necessary.
The jam has a natural grape flavor enhanced by lemon juice's acidity, which also aids in gel formation. The absence of commercial pectin means careful timing is important to reach the right texture. Once set, the jam is poured into sterilized hot jars and sealed.
Preparation includes sterilizing jars and lids by boiling and warming in the oven to ensure safety and shelf stability. Freezing saucers ahead aids quick set testing during cooking.
Ingredients
- 1.7 kg seedless grape I used equal quantities or red, black & green grapes, 3 lb 12 oz
- 1 kg granulated sugar 2 lb 3 oz
- 3 tbsp lemon juice
Instructions
- Place grapes, sugar and lemon juice into a preserving pan or similar.
- Using a gentle heat dissolve the sugar slowly, stirring frequently.
- As the mixture heats up break up some of the grapes with your wooden spoon or use a potato masher in order the release the grapes’ juices.
- Once all the sugar has dissolved fully (around 20 minutes) take the mixture off the heat and use a stick blender to blend the grapes to a juice like consistency.
- Put pan back on the heat, bring to a rolling boil and then time for 25 minutes, stirring continuously. (You could start with 23 minutes as depending on freshness and variety of grapes the setting time can vary a little).
- Take the pan off the heat and test for set by placing a few drops of the jam on a chilled saucer and place in fridge for a minute.
- The jam should form a crinkle when you push your finger through it.
- If not then boil for another 2 minutes and re-test until set is achieved.
- Pot up in hot jars and place lids on immediately.
- Store in a cool dry place and once opened keep in fridge.
Notes
- Freeze 2 to 3 saucers before cooking for quick jam set tests.
- Sterilize jars by washing, filling with boiling water, then heating in a 140°C oven for 20 minutes until jam is ready.
- Wash lids and sterilize by pouring boiling water over them, then let them drain before sealing jars.
User Reviews
Overall Rating
4.8
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