Grape Jam
Ingredients
Directions
Boil the whole grapes with the juice of fresh pressed grapes.
When it reaches 32° Beaum, pour into cans or glasses.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Red grapes
- Provide the fruit bulk, flavor, and natural pectin that help the jam set.
- Juice of fresh pressed grapes
- Adds liquid and extra grape flavor, helping the whole fruit break down while boiling.
The step that matters
Reaching 32° Beaum before potting. Jam sets as its sugar and pectin concentrate during boiling. Pouring too early leaves it runny, while cooking too long can make it stiff and dull in flavor.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
More grape jam recipes
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.