Grape preserves

Name: Grape preserves
Ingredients: 1 kg grapes; 600 ml water; 1 kg sugar; 1 medium lemon; 1 cm piece of vanilla pod optional

Jam - Grape preserves by Aurora F. - Recipia

Grape preserves start with grapes left in syrup for a quarter of an hour, then simmered until a drop no longer spreads on a plate. Sugar, water and lemon juice make a thick syrup, and you can choose white, red or black grapes. I look for large, fleshy grapes with unbroken skins. You can add vanilla to the pot too, if you want a warmer aroma. Prep time: 20 minutes. Cooking time: 55 minutes. Resting time: 15 minutes. Total time: 90 minutes. Servings: 50. Approximately 92 kcal and 0.1 g protein per serving.

Ingredients

1 kg grapes
600 ml water
1 kg sugar
1 medium lemon
1 cm piece of vanilla pod optional

Preparation

1. Remove the grapes from the stems, wash them and leave them to dry off. 2. Put 600 ml water, 1 kg sugar and the juice of the lemon in a saucepan. If you’re using vanilla, add the piece of vanilla pod too. Boil for 15 minutes, until the syrup starts to thicken. 3. Add the grapes and take the pan off the heat. Set it aside for 15 minutes, until the grapes release their juice. 4. Put the pan back on the heat and simmer for 40 minutes, until the syrup thickens. A drop placed on a plate should not spread. 5. Pour the hot preserves into sterilized jars and seal them tightly. Wrap them in blankets and leave them to cool slowly.

Notes

Once cooled and sealed, the jar keeps in the pantry; after opening, keep it in the fridge and eat the preserves within 3 days. Choose large, fleshy grapes with uncracked skins; crushed ones break down more easily in the pan. Very ripe grapes release more juice, and the final simmer may take a few extra minutes. If they’re still wet after washing, put them on a towel and leave them to dry thoroughly. I don’t rush the rest after the syrup, so the grapes can release their juice before the long simmer. A spoonful of preserves goes well on buttered bread. Grapes with thick skins may stay firmer even after the syrup has thickened. For a darker color, use red or black grapes; white grapes make a lighter-colored preserve.