Strawberry grape jam without pectin. Versione italiana. Last year I made some recipes with strawberry grapes, such as Caritun: a rustic tart filled with strawberry grapes, typical of Piedmont. It tasted great, but the seeds inside the cake could be a little annoying. Therefore this year I looked for some recipes that would allow to eliminate seeds and peels, while limiting waste as much as possible. Here is the idea of making a jam.
Since strawberry grapes are very sweet, I made them with brown sugar and lemon juice instead of powdered pectin, which is commonly used to obtain thick jams with not too long cooking times. In fact, lemon contains natural pectin and will allow you to obtain a very thick jam, almost a fruit jelly, with quick cooking times. The result was really delicious and the jam was excellent both to be spread on the classic slice of bread, and to fill cakes and pies. Here is the recipe!
Strawberry grape jam without pectin
Ingredients:
- 500g strawberry grapes
- 150g brown sugar
- 1 lemon juice
Directions:
- First, remove the grapes one by one and throw away the damaged ones. Then wash them carefully under running water. If they are very dirty you can also leave them to soak for a while, adding a spoonful of sodium bicarbonate.
- Then drain the berries and pour them into a saucepan, adding the brown sugar and lemon juice. Stir well and then turn on the heat, cooking for 30 minutes over medium heat.
- Then turn off and pass the grapes in a fairly fine-meshed strainer or in a vegetable mill to remove seeds and skins. Squeeze carefully, to avoid waste, until the skins are almost dry.
- Turn the heat back on and cook for another 10-15 minutes over low heat. You should get a nice thick jam, which tends to become gelatinous as it cools.
- If you want to keep it in a jar, put it in very hot pots, close well and turn the glass jar upside down until completely cooled. Otherwise, let it cool and enjoy immediately on a slice of bread!
