INGREDIENTS
- 1 kg of black grapes;
- 350 g of granulated sugar
STEP
- Sterilize the glass jars. Take a pot, place a cotton cloth inside, then insert the glass jars, the lids and boil for 10 minutes. Turn off, with kitchen tongs remove the jars and lids and place on a dry cloth and let cool;
- First of all, harvest the grapes;
- Start by detaching the grapes from the bunch, wash thoroughly under running water. Drain and remove the internal seeds by opening each grape with a small knife;
- Now pour the pressed grapes into a pot and cook over a moderate flame. When the jam has come to a boil, lower the flame to a minimum and cover the pot with a lid;
- Cook for about 1 hour, stirring constantly. Once ready, remove from heat and pass the grapes through a vegetable mill to extract the juice and part of the pulp;
- Put it back on the heat, add the sugar and cook on a low flame;
- Stir occasionally to prevent the jam from sticking to the bottom or burning.
In total, it should cook for about an hour, although the cooking time will depend on how thick you want your jam to be; - To test, take a spoonful and pour it onto a plate: the thicker you want it, the longer you will have to cook it. However, keep in mind that, once cooled, your jam will be more solid than it appears when it is still hot;
- Transfer the still hot jam into the previously sterilized jars using a funnel. Close the jars taking care to create a vacuum (if the lid in the center clicks once the jam has cooled, it means that the vacuum has not been created and the jam cannot be consumed);
- Boil the jars in a pan full of water for another thirty minutes;
- The black grape jam can be consumed approximately 2-3 weeks after making it;
- Now she is ready to prepare the stuffed Calzoncelli;
- …or delicious tarts!
NOTE
Store the black grape jam in the pantry away from heat and light for about 3 months. If you open the jars, they should be stored in the refrigerator and consumed within a few days, I recommend 3-4.
