Homemade Grape Jam 次のページで日本語で説明しています(*ˊᵕˋ)♡‧₊
Homemade Grape Jam （ブドウジャム）
Grapes are the most widely produced fruit in the world. They are said to have existed as early as 5000 BC. They are originally from Central Asia, but today the main producers are France, Italy, and Spain.
90% of grape production is used to make wine, and the rest is processed into raisins, juice, canned goods, jam, and other products.
The varieties that are most widely distributed in Japan are Delaware, Pione, Kyoho, Nagano Purple, Queen Nina, and Shine Muscat.
Shine Muscat has been particularly popular recently, and is often used as a topping for parfaits, cakes, soft serve ice cream, and more.
Pione is used in this jam recipe. This Pione was given to us by a producer, who explained that the color is light because it is not for eating raw, but has a high sugar content for processing.
Polyphenols, a component of grapes, are said to be beneficial to health. (Polyphenols are a type of flavonoid pigment that have antioxidant properties.) It’s a delicious and great food for beauty♡
Polyphenols are found in large amounts in the skin and seeds, so in this recipe, the skin is boiled without peeling. (The skin will peel off and float while boiling, so remove it.) If you are concerned about astringency or pesticides, you can peel it before boiling.
What kind of food is Jam？
Jams are classified as jam, marmalade, jelly, and preserves under the JAS.
Jams made from citrus fruits and containing citrus peel are classified as marmalades.
Preserves are also known as confitures.
Fruits contain pectin, which decomposes and gels when heated with sugar and acid. This property is used in jam production.
Oranges and apples contain 1% pectin, and grapes contain 0.7%. Jams made from fruits with low pectin content require pectin to be added. To gel, the jam must be kept acidic, so lemon juice is often added.
According to the JAS standard, jam must contain at least 30% fruit. This recipe uses 2 kg of grapes, and the resulting jam is 1 kg. The fruit content is 70%.
To gel pectin, a sugar concentration of 60% or more is required. The sugar concentration in this jam recipe is 60%.
(The amount of sugar in grapes is 15.7g per 100g. (15.7 x 20) + 300g = 614g. 614 ÷ 1000 = 61%)
NUTRITION FACTS of Homemade Grape Jam
2345 kcal Protein 8.2g Fat 2.1g Carbs 616.2g Salt Equivalent 0g
INGREDIENTS for Homemade Grape Jam (Jam Amount to make 1kg of jam)
- Pione grapes (2kg)
- Sugar (300g)
- Lemon juice (50cc)
Homemade Grape Jam COOKING INSTRUCTIONS
- Wash the grapes so that no dirt remains on the surface.
- Add the grapes and sugar to a pot and heat over medium heat.
- The grapes will release water, so simmer while stirring occasionally to reduce the liquid.
- The grape skins will peel off while cooking, so remove them as needed.
- Add the lemon juice.
- When the jam has reached the desired viscosity, turn off the heat.
- Store in a clean bottle that has been sterilized by boiling.
It takes several hours to simmer, so make it when you have the time.
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