EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Breakfast or snack, brunch or appetizer: there are several occasions in which to taste the grape jam.
A good fruit preserve like this, used to fill a tart, or spread on lightly toasted bread – especially with mixed seed cereal bread is absolutely divine.
Like the pear jam, the grape jam is suitable to be served with cheeses, both fresh and seasoned.
The recipe is very easy and obviously fits black grapes too. If, on the other hand, you do not have seedless grapes, that are seedless, it is preferable to cut each grape in half and remove the seeds.
The preparation will be a little less rapid but the taste of the grape jam just as delicious.
Ingredients for 4 people: 1 kg of seedless white grapes – 500 g sugar
The making of grape jam is very simple.
First discard the grapes that are bruised, wash and gently dry the others.
Arrange them in a saucepan with the sugar and cook over medium heat, stirring often to prevent the grapes from sticking to the bottom.
Cook for about 1 hour and 30 minutes, then partially blend with an immersion blender in order to have a more homogeneous mixture.
Put it back on the fire and continue cooking for another 30 minutes. Transfer the boiling jam to previously sterilized and well dried glass jars.
Close each jar tightly with a new capsule. Turn the jars upside down and let them cool completely: the heat of the jam will create the vacuum, which will allow you to keep the product for a long time.
Once cooled, the grape jam is ready for consumption.
Store the jars in a dark, cool and dry place.
Enjoy your meal!
original recipe: https://www.cucchiaio.it/ricetta/ricetta-confettura-duva/