Grape jam – homemade

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.

If you use a different grape variety, you can of course use finer spices like cardamom or vanilla.

How do you make grape jam?

Here’s the recipe: