Tag Archives: grapes

Easy Home made Grape Jam

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When a big bunch of store bought black grapes, was getting softer…. sooner than we could finish, my immediate thought was to make Jam. An easy home made jam again, with minimal ingredients – the fruit and unrefined sugar. The tangy grapes didn’t need lemon, either to balance the sweetness, or as a preservative. We swore to finish the bottle at the earliest. Since no preservative is added in the recipe, as usual, we stored it in the refrigerator.

Easy Grape Jam

Ingredients

  • grape
  • jam
  • Black grapes
  • Unrefined cane sugar

Since my aim was to utilise the grapes, before they were wasted…no measurements/quantities here. But, go by ratio – 1 cup sugar to 4 cups of juice (no water added while blending)

Getting ready

Part I

  • Cautiously remove grapes that are spoiled or with grey fungus
  • Thoroughly clean and wash the good ones
  • To disinfect the grapes, immerse in turmeric powder for 1/2 an hour
  • Wash well in running water
  • The fruit is ready to get a make over.

Part II

Place a plate in the freezer and a few spoons- we need to check for consistency later by placing the jam in the chilled plate.

Part III

Sterilize bottles with lid

  1. Wash the bottles and lids to store jam very well with no food particles sticking to it.
  2. Take a big bowl and place the washed bottles and lids on sides.
  3. Fill water in the bowl immersing the bottles.
  4. Let the water come to a full boil.
  5. Close with lid and let it stay till the jam is done.

Method of Preparation

  1. Blend the grapes into fresh puree without water, and strain. No need to cook grapes before blending.
  2. Take a heavy bottomed pan on stove; measure and pour the puree
  3. Add 1 cup of sugar for every 4 cups of puree
  4. Let the puree and sugar cook in full flame initially
  5. You can find a foamy layer settle on top of the boiling liquid. Gently remove foam and let it simmer.
  6. Adjust burner of stove to medium and back to sim position till the liquid starts thickening
  7. At this stage, check with the plate in the freezer- swipe a spoon of jam on the plate and cut into two halves. If it sets well and isn’t flowing on the plate when tilted, jam is done. Else, cook for some more time.
  8. Pour into sterilized hot bottles directly from stove and close lid tightly.
  9. Once cooled, enjoy the goodness of grape jam, sans preservatives. Don’t forget to place in the refrigerator.

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Super Easy Mixed Fruit Jam – Preservative Free

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This is a mixed fruit jam that came out perfect, almost a look alike and taste alike store bought bottled jam.. the X factor here being the non-addition of preservatives. The brightcolor, smooth texture, citrussy flavor and awesome taste has made us yearn for more and more. The fruits that I added for color were black grapes (the seeded variety this time) and pomegranate; fruits added for the pulpy texture were apples and banana. This was the first time I laid my hands on a multi fruit jam and the success lead me try more variants, that came out absolutely perfect too. So, choice of fruits is your forte. Just combine citrus fruits like grapes or berries for tangi flavor and fleshy fruits or vegetables like apple, banana, beetroot and pumpkins respectively for pulpy consistency.
  
Home made Super easy Mixed Fruit Jam – Preservative Free

  


  
Ingredients

  •  pomegranates – 3 no.s
  •  seeded black grapes (one can also use seedless) – 1/2 kg
  •  apples – 2 no.s
  • bananas – 2 no.s medium sized (I used red bananas)
  • sugar – 2 cups approximately (1 cups sugar for 4 cups of total pulp put together)
  • lemons – 2 no.s

  

    

These are the basic 3 steps in Jam Making; Do let me know if there are more please.
  
The Basic 3

Part I

  1. To disinfect the grapes and apples, take separate bowls of water with turmeric and salt. Leave them in the water for 1/2 an hour.
  2. Pomegranates and Bananas have their natural protective skins.

  
Part II

Place a plate in the freezer and a few spoons- we need to check for consistency later by placing the jam in the chilled plate.


  
Part III

Sterilize bottles with lid

  1. Wash the bottles and lids to store jam very well with no food particles sticking to it.
  2. Take a big bowl and place the washed bottles and lids on sides.
  3. Fill water in the bowl immersing the bottles.
  4. Let the water come to a full boil.
  5. Close with lid and let it stay till the jam is done.

  

Method of Preparation-


  
1. Blend pomegranate seeds and strain the juice

2. For grape juice/pulp

  • Cautiously remove grapes that are spoiled or with grey fungus
  • Thoroughly clean and wash the perfect grapes
  • In a pan, cook grapes with 1/2 cup water in medium flame till they are softened and easy to mash with spatula
  • Juice it in a blender and strain the thick pulp or don’t bother if it is thin.

  
3.  Wash and peel apples and blend with banana to a smooth pulp

4. Mix pomegranate and grape juice, apple and banana pulp together in a bowl

5. Take a heavy bottomed pan on stove; measure and pour the above fruity mixture into it

6. Add 1 cup of sugar for every 4 cups of pulp

7.  Add the juice of lemons

8. After the first boil, simmer stove and let it boil

9. Adjust burner of stove to medium and back to sim position till the liquid starts thickening

10. At this stage, check with the plate in the freezer- swipe a spoon of jam on the plate and cut into two halves. If it sets well and isn’t flowing on the plate when tilted, jam is done. Else, cook for some more time.

11. If it seems too thick, add little water and let it boil for some time, until it reaches right consistency

12. Pour into sterilized hot bottles directly from stove and close lid tightly.

13. Enjoy with home made bread or bun. Also try as a filling in tarts or pies.