Grape jam is made from the pulp of grapes
Last year I published a recipe for grape ice cream. Made from my own grapes of the Americano variety.
The ice cream requires either grape juice or grape jam.
These are two products made from the same berries. Most people don’t make jam, but jelly, made from juice.
On the other hand, I prefer to drink the grape juice and make jam from the pulp.
Making jam from pulp has several advantages:
- first, I use the whole berry (except the seeds, which I could still use to make grappa or oil)
- secondly, I need less gelling agent, because the jam is already thick.
So, after making grape juice, you are left with the pulp, the seeds, and the skins – the so-called pomace. This pomace can be sieved, using a sieve with not too small holes, for example, a pasta sieve, or even better and faster, a passe-vite.
It should be however a strong one since the seeds are very hard.
You can use this grape jam instead of cranberry jam in game dishes
Of course, you can also refine this jam with spices. However, since the Americano grapes already have a strong taste of their own, only the somewhat stronger spices are suitable. For example, star anise, pepper, cinnamon, or juniper.
How do you make grape jam?
Here’s the recipe:
- 1.1 kg grape pulp
- 1 kg sugar
- 30 g of gelling powder only if the pulp is still a little liquid.
One of the following spices:
- 1 tsp ground star anise or 4-5 whole stars
- 2-3 tsp pepper or long pepper whole
- 25 juniper berries lightly crushed
- 2 tsp ground cinnamon or 2 cinnamon sticks
- Mix the grape pulp, sugar, ev. gelling powder, and selected spice, bring to the boil and boil for 4 minutes.
- Take out whole spices
- Then fill the jam into clean, sterilized jars and close them immediately.