Black Grape Jam
- Gluten Free
- Lactose Free
- Vegetarian
- Vegan
- Energy Kcal 43.6
- Carbohydrates g 10.7
- of which sugars g 10.7
- Protein g 0.1
- Fats g 0.02
- of which saturated fat g 0.01
- Cholesterol mg 0.4
- Sodium mg 0.7
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 40 min
- Makes: 2 pieces
- Cost: Low
PRESENTATION
You know, in Southern Italy, this black grape jam is just, well, a staple. And really good stuff, especially during grape season. Regions like Calabria and Puglia are famous for their kitchen patience, and this jam really shows why. Inspired by 'La volpe e l’uva' (The Fox and the Grapes), it’s a reminder that sometimes you’ve gotta put in some effort for something sweet and worthwhile.
And honestly, this grape jam recipe isn’t too complicated. Pretty simple. It’s all about the easy joys: ripe, tender black grapes, a little sugar, and plenty of time. The result? A moist, deep purple jam that’s absolutely bursting with flavor. It's more than just a tasty spread—it’s like an expression of love and care. Every spoonful reflects the patience that went into making it. For real.
This black grape jam from Southern Italy can be used in so many ways—whether as a filling for crostata, stuffing golden bocconotti, or just elevating a slice of toast. It's sweet but not too much, and has that bold grape taste you just can’t find in store-bought stuff. Those who’ve tasted homemade grape jam will tell you—it’s really, really special.
Yeah, creating seedless grape jam takes some time, but that’s what makes it authentic. Like you're following in your grandma's footsteps, doing things slowly and steadily. Each jar of grape preserves from the South tells its own story. It emphasizes taking your time, and putting a bit of yourself into your cooking. Whether you’re using it as a tangy layer in a tart or spreading it on a crusty piece of bread, this black grape jam is a solid reminder that the simplest things—crafted with care—are super, super rewarding.
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- INGREDIENTS
- Ingredients for 21 oz of jam
- Black grapes 2.2 lbs (1 kg) - (seedless)
- Sugar 1 ½ cup (300 g)
How to prepare Black Grape Jam
To prepare black grape jam, make sure you have new lids and sterilized jars (following the Ministry of Health's guidelines found at the end of the recipe). Then start by removing the grapes from the bunch 1, wash them thoroughly under running water 2, drain them, and remove the seeds from each grape using a small knife 3.
and extract them by hand (4-5). Place the grapes in a large saucepan 6.
and let them break down over medium heat for about 20 minutes, stirring occasionally 7. Once ready, remove from heat and pass the grapes through a food mill 8, extracting the juice and some of the pulp 9.
Return everything to the saucepan, add the sugar 10, stir 11, and cook over low heat until you reach a temperature of 226°F (about 20 minutes; we recommend using a kitchen thermometer) 12.
Transfer the hot jam into the previously sterilized jars using a funnel for more precise work (we used 10 oz jars) 13 and close them 14, ensuring a vacuum seal (if the lid makes a pop sound when the jam cools down, it means the vacuum seal did not form, and the jam cannot be consumed). Your black grape jam can be consumed after about 2-3 weeks from preparation 15.