Grape Jam with Pineapple and Vodka
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 5 mins |
| Total Time | 1 min |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1.2 kg grapes, green or blue
- 900 g pineapple, fresh and peeled (net weiht)
- 100 ml vodka, mild
- 6 organic lemon (s), zest and juice
- 500 g rapes, seedless
- 1 vanilla pod (s)
- 2 sachets preserving sugar, 1: 1 or better : 1, follow the manufacturer`s instructions
Print Recipe
Pin Recipe Instructions
- Wash approx. 1.2 kg of grapes, put them in a saucepan and chop them up.
- I use a potato masher or my hands for this, the fastest way.
- Let the grapes simmer gently for about 20 minutes and then strain them, it should be 1 kg of pulp.
- Cut the fresh pineapple lengthways and crossways so that very small gaps are formed and add to the grape jam.
- The amount of 900 g is based on the fact that fresh and peeled pineapple is usually offered in 450 g packaging and the vodka also needs space.
- Halve the vanilla pod, scrape out the pulp and add to the pulp.
- Wash the seedless grapes, quarter them and add to the pulp.
- Add 50% of the preserving sugar and leave to rest overnight.
- The rest period is used to ensure that the fruit draws additional juice.
- Rasp and squeeze the lemons, add everything to the pulp.
- Add the rest of the preserving sugar and cook according to the manufacturer`s instructions (usually 4-5 minutes).
- Now add the vodka, fill into twist-off glasses and let rest on the lid for about 5 minutes.
- Turn around, wait for a cracking noise and everything is fine.
- If you don`t like alcohol, add the vodka before cooking.
- The alcohol should then have evaporated, but the taste remains.
- Important:
- When measuring the gelling sugar, the amount of liquid in the lemons and vodka must not be forgotten.
- Do not forget the gel test.
- I myself use gelling sugar 2: 1, it leaves more fruit flavor.
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