Grape Jam: The Strawberry Grape Recipe and the Trick to Remove the Seeds
Grape jam is a delicious autumn preserve made by cooking grapes, complete with skins and seeds, with granulated sugar until they reach a spreadable consistency.
- Strawberry grapes, 1 kg
- Granulated sugar, 330 g
- Lemon, 1
- To prepare the grape jam, first gently rinse the strawberry grapes and separate the berries (1).
- Collect the fruit in a saucepan with the thick fruit and granulated sugar (2).
- Combine the juice (3) and the lemon zest.
- Mix well with a wooden spoon (4) and leave to macerate at room temperature for about a couple of hours.
- Once the time has passed, remove the peel from the citrus fruit and place on the heat (5).
- Let it cook gently for about 1 hour, stirring often with a wooden spoon (6).
- To check if the jam has reached the right consistency, pour 1 teaspoon onto a saucer, wait a few moments and then tilt it (7): if it remains still, or descends very slowly, you can turn off the flame.
- Blend the jam away from the stove with an immersion blender (8).
- Then sift it with a mesh strainer to obtain an even smoother and more velvety texture (9).
- Transfer the boiling jam into sterilized glass jars (10) and close hermetically with the lid.
- Turn the jars upside down (11), so as to create a vacuum, and leave to cool completely.
- To prolong the shelf life of your preserves, place the jars in a pan filled with water, wrapped in a tea towel to prevent them from breaking (12), and leave them to simmer on the stove for at least 20 minutes. Once cooked, leave them to cool immersed in the liquid, then drain and dry them.
- The grape jam is ready to be enjoyed (13).
It is ideal to make between the end of September and October, when grapes are in season and at their sweetest, and can then be enjoyed all year round for breakfast and as a snack, spread on rusks and toasted bread, or used in cooking to fill cakes and fragrant tarts.
For this recipe, you don't need to remove the peels or seeds. The quick and easy trick is to blend the jam once it's ready and then sieve it through a fine-mesh strainer, making it creamy and velvety in just a few minutes. Our Melissa opted for strawberry grapes, but you can use white or black table grapes, or another favorite variety.
Before bottling the jam, remember to sterilize the glass jars and lids by leaving them to simmer in a large pan, wrapped in a tea towel, for at least 30 minutes, and then follow the Ministry of Health's guidelines on food safety.
Learn how to make grape jam by following Melissa's step-by-step explanations and valuable tips. If you liked this recipe, also try the grape cake and grape schiacciata, or experiment with other homemade jams and preserves.
How to prepare grape jam
Collect the fruit in a saucepan from the fruit thick with the granulated sugar 2.
Combine the lemon juice and zest.
Combine the lemon juice and zest.
Once the time has passed, remove the peel from the citrus fruit and place on heat 5.
To check if the jam has reached the right consistency, pour 1 teaspoon onto a saucer, wait a few moments and then tilt it 7: if it remains still, or descends very slowly, you can turn off the heat.
Then sift it through a mesh strainer to obtain an even smoother and more velvety texture 9.
Transfer the boiling jam into sterilized glass jars 10 and seal tightly with the lid.
To extend the shelf life of your preserves, place the jars in a pot filled with water, wrapped in a cloth to prevent them from breaking, and simmer for at least 20 minutes. Once simmering, let them cool in the liquid, then drain and dry them.
