Generally, prices of most edible food have gone up each day. A usual jar of jam [450 gm] from Belgium used to be below RM 8 but now it is above RM 10. Since my family 'lives' on bread, butter and jam for breakfast almost everyday, making home-made jam becomes as regular chore. To be more cost effective, I usually go for fruits that are on offer at the supermarkets.
Recently, grapes are relatively cheap and I grabbed about 1.2 kg to make 2 bottles of jam. You can chose any types of grapes, best to get the seedless type because this means one procedure less to do. For those grapes with seeds, the seeds have to be removed first before cooking.
The sweetness of the jam is just nice.
The sweetness of the jam is just nice.
Recipe adapted from Good Food, Shared with slight modifications
Ingredients
[makes 2 bottles x 455 gm]
1.2 kg grapes - rinsed, seeded and cut small pieces
600 gm granulated sugar
50 ml water
a dollop of butter
zest of 1 lemon - optional
- Wash the grapes in cold running water to remove any grit or grim.
- Remove the stalks and any unripe [green] or rotten grapes. Halve the grapes to remove the seeds [omit if using seedless grapes].
- Place cut grapes in a large saucepan add sugar, water and the butter [Tips: the butter will stop the jam from bubbling too much, placing the grapes first in the pan will prevent the sugar from burning into the bottom of the pau].
- Bring the mixture to boil, skim the scum from the top then slowly cook until grapes are tender and jam gels up when tasted. Stir frequently as you boil the jam for about an hour.
- Meanwhile, place a saucer in the freezer and sterilise the jam jars.
- Place a spoonful of jam on the frozen saucer, leave o the counter for 1 minute, run your finger through the jam, if the skin wrinkles or the track left by your fingers in place, then the jam is ready. If not continue to boil for another 5-10 minutes, test again.
- Remove the jam from the heat. lade into warmed jars, seal and label.
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