Grape jam
difficulty
ingredients
- 1 kg Jolife seedless black grapes
- 300 g sugar
- Zest of 1 lemon
- Two squares bittersweet chocolate
preparation
Rinse the grapes, pat dry and transfer to a large pan. Squeeze the grapes with your hands to release some juice. Heat for a few minutes over medium heat, then run through a food mill, two ladles at a time, until all the liquid has been filtered. Transfer the liquid and flesh in a large pan, add the sugar, the lemon zest and the cinnamon and bring to a boil. Discard the cinnamon stick after a few minutes.
Boil the mixture for at least one hour and a half. Once cooked add the bittersweet chocolate and allow it to melt. The jam is ready. Pour the jam in sterilized glass jars while still boiling hot, filling the jars up to 1/2-1 inch from the rim. Clean the rim thoroughly and put the lids on, sealing the jars tightly. In order to create a vacuum seal, put the jars upside-down on a warm surface and let aside for 5-10 minutes, then invert and let cool.