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grape jam on bread and butter
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📋Italian Grape Jam (No Pectin)

Homemade grape jam is a delicious way to use a large number of grapes before the end of the season. This recipe uses Concord grape. Its intense ruby color and delicate strawberry flavor make this jam the perfect edible gift to serve in the morning with bread and butter or to bake into crostata.
Course Canned & Jam
Cuisine Italian
Diet Vegan, Vegetarian
Keyword Concord grape jam, Grape jam, grape preserves
Prep Time 1 hour
Cook Time 2 hours 10 minutes
Cool down time 1 day
Total Time 1 day 3 hours 10 minutes
Servings 4 pint jars
Calories 2154kcal

Ingredients

  • 8 lb concord grape uva fragola
  • 3.5 lb sugar

Instructions

Steralizing the jars

  • Before you start, sterilize the jars. You can place them in the dishwasher at high heat or boil them in water.

Mashing the grapes

  • Remove the grape from their pedicel
    8 lb concord grape
  • Rinse them with fresh water a couple of times
  • Pass the grapes through an electrical vegetable strainer
  • The vegetable strainer will separate the skins and the seeds from the pulp. Although, you will have to clean and unblock the cone from the seeds regularly.

Boiling the jam

  • The strainer process is messy, but it is much easier than removing the seeds from the grapes manually.
  • Once done, pour the juices into a pan
  • Add the sugar
    3.5 lb sugar
  • Stir to dissolve the sugar
  • Simmer for almost 2 hours uncovered
  • Regularly removing the foam forming on the surface with a colander strainer spoon

Checking if the jam is ready

  • Pour some jam on a plate
  • Tilt it to check if the jam has reached the right consistency

Canning the jam

  • Once the jam is ready, remove it from the heat
  • Pour the jam into the sterilized jars
  • Close them tightly, you now need to pasteurize them

Pasteurizing the jars

  • Place the jars into a large pan wrapped in kitchen cloths to prevent the jars from breaking while boiling.
  • The water level in the canner/pan should be 1 to 2 inches - 2.5 to 5 cm above the tops of the filled jars. The water should boil vigorously for 10 minutes.
  • Let the jars in the water overnight, so they cool down completely. Remove once cold
  • You can either store the jars for the winter or eat them with bread and butter or to bake cakes

Video

Notes

For more information on how to can grapes, you can read: National center of home food preservation

Nutrition

Calories: 2154kcal | Carbohydrates: 560g | Protein: 7g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 22mg | Potassium: 1741mg | Fiber: 8g | Sugar: 537g | Vitamin A: 599IU | Vitamin C: 29mg | Calcium: 95mg | Iron: 3mg