Grape Jam

Recently I was given a very large amount of grapes from my in-laws. They have an abundance growing in their backyard and kindly gave us a whole bucket full. My husband was heading away on a work trip so there was no way Israel and I were going to get through them quick enough so I decided to try use them to make Jam. I am not sure what kind of grapes they were, but they look very much like Concord Grapes which I have seen many jam recipes for. I decided to follow the step by step photograph instructions given by Chef In You. As a newbie to jam, I have discovered it is quite easy to make but very time consuming to separate the skins from the insides of the grape. It took me a good half an hour or so to do this properly – making sure there were no seeds getting caught up with the skins. Check out the recipe below.

Grape Jam

Grape Jam
Ingredients
1.5kg of Concord Grapes (or similar)
3 cups of sugar
Method
Thoroughly wash grapes. Separate the skins from the insides of the grape, squeezing the insides into a large saucepan and placing the skins in a different large bowl. Put saucepan with grape insides on a stove on a medium heat, bringing to the boil and then cooking for around 5 minutes until they are all mushy. Place a sieve over the bowl with the skins, and push the insides through the sieve using a spoon. Discard the seeds in the sieve. Tip grape mixture back into your saucepan and bring to the boil. While bringing to boil, heat sugar in the oven on a tray. After grape mixture has boiled for a couple of minutes, gradually add sugar a little at a time, stirring after each addition. Get the mixture boiling rapidly, stirring constantly, until thickened. Check it is ready by putting a clean metal spoon in the mixture and watching that when the mixture runs off the spoon it is more clumpy than syrup-like. Also coat your spoon in the mixture, put the spoon aside on a plate and within a couple of minutes you will see if the mixture thickened up as it cooled down. When you run your finger through the spoon, the jam should hold it’s place, rather than run together. Pour jam into hot sterilised jars (by heating in the oven) and once cooled a little put the lids on.

Recipe based on Concord Grapes Jam by Chef In You.

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