I love making jams and preserves at home and I had seen this one at Chinmayee’s blog last year and its been running on my mind since that time. 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 to use the grape skin. She had boiled it and then sieved it, I have done this before and I know that results in throwing away of a lot of skin, since I didn’t want that I grinded the skins with some sugar and added to the pulp, I still sieved it and had to use the pulp/skins in juice but I think I ended up using more of the skin this way.
I also added a little red wine to the jam, I love adding alcohol to my jams. It acts as a preservative one and also takes the jams/preserves to a different level when it comes to taste.
Recipe – Grape, Ginger and Wine Jam.
Adapted from – Love Food Eat