A traditional jam where grapes reach a dark, molasses-like consistency through their own sweetness. With its deep color and rich aroma, it's one of the classics of winter breakfast tables.
Remove the grapes from their stems and wash, then transfer with the sugar into a large pot.
Cook the mixture over low heat, stirring occasionally, until the grapes break down and the syrup thickens.
Add the lemon juice and boil for another five minutes. Important: if a drop on a plate leaves a trace, the consistency is ready.
Fill sterilized jars with the boiling jam and seal, turn upside down to cool, and store in a cool, dark place.
Important: Since grapes carry their own sugar, the added sugar amount can be reduced to taste; use a wide pot to prevent boiling over. Contains no flour, milk, or eggs; it is plant-based and gluten-free. Fill sterilized jars with the boiling jam and store in a cool place.
If you make it with the seeded grape variety, don't forget to strain and remove the seeds; the seedless variety makes the process easier.
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