grape jam

Couple days ago I went home in Tainan and my Mom gave me two bunches of grapes. I ate one of them, however grapes are easily ripe. When I was thinking about how to prevent wasting the rest bunch, which was stayed in the fridge for a long time, suddenly I recalled the scene that my younger sister and I had toast and jam for dessert in our childhood. These grapes were too ripe to eat directly so there is no difference between being discarded straightly and being discarded after becoming a bowl of terrible jam. Thinking of it, I decided to buy sugar happily.

I was a little bit afraid of it for it’s my first time making jam. Therefore, I surfed the Internet ahead and chose several of recipes. I found that actually it’s not as difficult as I thought before.


In my opinion, this recipe is the easiest and most efficient one to those people who don’t have so much time and a good pan.


I photographed these pictures by my cellphone. I'm sorry for the poor quality.








First, wash the grapes and cut them half. I cube a small amount of apple into it for there is almost no pectin in grapes. If there’s no pectin, your jam will look like liquid instead of jelly.


And then add sugar, the ratio of grape to sugar is 4:1. Nevertheless, you don’t have to worry too much or measure them accurately for you still can add sugar later. Put them in an airtight food container and set it in a fridge for one day.







After one day, you can see that in the picture, there will be some water came out from grapes.

Put all of them into a pan and heat it on medium flame and once it boils, turn down the stove to low flame. Keep stew the jam until you satisfy with the consistency.

Cool it at the room temperature and then seal it in a bottle (made by glass is recommended) in a fridge.

It’s really easy and you only have to pay attention to the process of stew the jam.
The product is much better, safer and healthier than most of jams sold in supermarkets and stores.