When grape season comes to an end, there’s one thing I can never resist making: homemade grape jam! 🍇❤️
End-of-season grapes are naturally sweet and bursting with flavor, making them perfect for a delicious homemade jam. With just 3 simple ingredients, no pectin, and no additives, you can preserve a little taste of the season to enjoy during the colder months.
You can use any variety of grapes, but I chose a mix of red and white Champagne grapes because they remind me so much of Palestinian Baladi grapes, a beautiful connection to the flavors of home.
There’s something so special about turning seasonal fruit into something you can savor long after the season has passed. A jar of homemade jam is more than just a sweet treat; it’s a little way of preserving the season, one spoonful at a time. 🍇✨
I hope you get to try and enjoy this recipe! 🍇
Ingredients
- 1 1/2 kilo fresh grapes
- 1 cup sugar
- 2 tbs fresh lemon juice
Instructions
- wash the grapes with a mix of water, baking soda and vinegar to remove any dirt and pesticide. Remove the grapes from the stems.
- place the grapes in a large pot add the sugar and stir to coat the grapes. You can leave overnight to release the juices or cook right away.
- turn the heat on low and with a spatula or wooden spoon you need push the fruits from one side to the other so the sugar doesn’t burn and not to bruise the fruit until the grapes start releasing they’re juices.
- immediately scoop the jam in sterilized jars while it’s hot, clean the rim, close tightly and turn upside down for an hour. This will help create a vacuum seal and burst any trapped bubbles.
- Once the grapes release their juices, let them simmer for 1½–2 hours, or until they become soft and plump. Skim off any white foam that forms on the surface as the jam cooks.
- Once the juices have reduced by half, add 2 tablespoons of fresh lemon juice and simmer for another 10 minutes. To check the consistency, spoon a little syrup onto a small dish. It should look glossy and have a slightly runny consistency, as it will continue to thicken as it cools.