A traditional jam made by cooking grapes in their own sweetness until thick and similar to grape molasses. Its deep color and rich aroma make it a classic on winter breakfast tables.
Remove the grapes from their stems and wash them. Put them in a wide pot with the sugar.
Cook the mixture over low heat, stirring occasionally, until the grapes break down and the syrup thickens.
Add the lemon juice and boil for 5 more minutes. To check the consistency, drop a little jam onto a plate; if it leaves a trail, it is ready.
Ladle the boiling jam into sterilized jars and seal them. Turn the jars upside down to cool, then store in a cool, dark place.
Because grapes are naturally sweet, you can reduce the amount of added sugar to taste. Use a wide pot to prevent the jam from boiling over. Contains no flour, milk, or egg; it is plant-based and gluten-free. Ladle the boiling jam into sterilized jars and store in a cool place.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
