Grape ginger wine jam is one of those amazing recipes which is easy to make and that hint of ginger just takes the jam to another level! Enjoy with your morning toast or spread over some plain muffins for that extra zing!
I love making jams and preserves at home and I had seen this recipe of the grape ginger wine jam at Chinmayee’s blog last year. Its been running on my mind since that time to give this jam a try. So this time, as soon as I saw grapes in the market, I knew it is time to make this one. The only change I did was in the way the recipe used the grape skin. Chinmayee had boiled it and then sieved it. I have done that before and I know that results in throwing away of a lot of skin. Well, since I didn’t want that I ground the skin of the grapes with some sugar and added to the pulp. I still sieved that pulp and had to use the pulp/skins in juice, but I think I ended up using more of the skin with this method.
I also added a little red wine to the jam. I love adding alcohol to my jams. It acts as a preservative and also takes the jams/preserves to a different level, when it comes to taste. The alcohol provides that extra zing to the jam. I think making jams and preserves at home just lets us control what exactly goes into the jam. Like this fig, honey and paprika preserve which I have made. The recipe is completely preservative free, and trust me, you sure can tell the difference in taste. Making jams and preserves at home is really pretty simple. It does require a bit of patience, more than anything, but definitely worth the effort!
Recipe – Grape, Ginger and Wine Jam.
Adapted from – Love Food Eat
Grape, Ginger and Wine Jam
- 5 cups grapes cleaned
- 3 cups white sugar
- 3 inchs ginger fresh (A piece)
- 1/2 cup white wine
- Clean and wash your grapes well. Deskin the grapes. Combine the pulp, crushed ginger and 2 1/2 cups of sugar in a thick bottomed vessel and keep aside.
- Add the 1/2 cup sugar to the skins of the grapes and blend it in the mixer to form a smooth paste. Add a little wine if you think its needed.
- Add the above to the grape pulp and bring to a boil. Once the sugar melts completely, reduce the flame and let it simmer for 8 to 10 minutes till the fruits start to disintegrate and looks pulpy. Turn off the flame and let the mixture cool down a little.
- Sieve the mixture to get rid of all the seeds and thick skin. Since we have already ground the skins there will not be too much to be sieved. Press as much of the pulp of the fruits as possible with the back of your spoon to get all the juices of of the fruit. I let the pulp hang in muslin cloth for an hour to let all the juice come out.
- Place the thick pulp back on the stove after adding the wine to it and let it simmer slowly, till it reaches the jammy consistency. Mine took about 45 mins or so. A good test to check whether the jam is done to pour a drop of the hot jam on a chilled plate, let it rest for 30 seconds and then tilt the plate, the jam should flow slowly and feel thick.
- Store it in an sterilized airtight bottle.