Nutrient-Rich Homemade Grape Jam (Using the Entire Grape!)
Nutrient-Rich Homemade Grape Jam (Using the Entire Grape!)
Don’t Throw Away Grape Peels! Make Delicious Grape Jam Using the Whole Grape
This recipe showcases how to make grape jam using the entire grape, including the peels, to maximize its nutritional value and flavor. While traditional methods often discard the peels and seeds after boiling, this recipe incorporates them, ensuring no part goes to waste. Grape peels are packed with resveratrol, a powerful antioxidant, and vitamin K, essential for blood clotting. Moreover, the unique, deep flavor from the peels enhances the overall taste of the jam, creating a truly special homemade preserve.
Main Ingredients- 1.5kg fresh grapes
- 300g granulated sugar (adjust to taste)
For Cleaning- A little baking soda
- A little vinegar
- A little baking soda
- A little vinegar
Cooking Instructions
Step 1
Rinse the grapes thoroughly under running water. Place the grapes in a large bowl, add water, and then stir in a little baking soda and vinegar. Let them soak for about 5 minutes, then rinse again under running water to remove any residue.
Step 2
Now, separate the grape pulp from the peels. This step can be a bit time-consuming, but put your heart into it for a delicious jam!
Step 3
Place the separated grape pulp into a pot and begin cooking over medium heat. Once the grapes start to break down and the seeds become visible, turn off the heat. Strain the mixture through a fine-mesh sieve to collect only the grape juice. Avoid mashing the pulp itself at this stage; just collect the liquid.
Step 4
Pour the strained, clear grape juice back into the pot. Ensure only the clean liquid, free from seeds and pulp, is used.
Step 5
Take the reserved grape peels and pulse them in a blender or food processor until coarsely chopped. Aim for a slightly textured consistency rather than a smooth puree. Add these chopped peels to the grape juice in the pot and mix well.
Step 6
Add the 300g of granulated sugar to the pot containing the grape juice and peels. Cook over medium-low heat, stirring occasionally. If you prefer a sweeter jam, feel free to add more sugar, but be mindful not to overpower the natural grape flavor. For making a large batch intended for long-term storage, using a generous amount of sugar is crucial to prevent spoilage. This particular variety of grape is quite tart, so lemon juice wasn’t added, but if you enjoy a tangier flavor, a small amount of lemon juice can be incorporated.
Step 7
Continue to cook the mixture, stirring with a spatula, until it reaches your desired jam consistency. Remember that the jam will thicken as it cools, so it’s best to turn off the heat when it still appears slightly runny. Once the homemade grape jam has cooled completely, transfer it into sterilized jars and store it in the refrigerator. Enjoy your delicious, homemade treat!
