Autumn has been steeling its way into my heart the last couple of weeks. Days here in Berlin have been beautiful, sometimes foggy and misty, then sunny and those bright autumn colours - and the air, so fresh...Yes, autumn lover, can't mention it too often...
As we now have electricity and an oven in our home in the country we get to finally spend much more time over there. A couple of weeks back I already plugged some grapes from our little wild wine orchard, but there was still so much, and it was starting to rot away.
So I decided to plug the remaining grapes that still looked edible. At first I had the idea of making grape ice cream - well.. after I googled that I had to find out - that's not possible! Sorbet yes, but I'm personally not that big a fan of sorbet..but no ice cream. Apparently grapes have some sort of substance that keeps them from freezing properly...Wondering what to do with the grapes, I concluded jam. As I'm not that fond of jam either (I'm actually not a picky eater, just those 2 things. Promise.), I came across the way you can make jam without that immense quantity of sugar usually involved by adding chia seeds. So there we go, long story cut short. My jam plan was coming into action.
- 1.8 kg concord grapes
- 5 - 8 cloves
- 200 g chia seeds (depends on how much liquid you get out of your grapes, I had roughly 1 l grape juice in the end)
- 6 tbsp date syrup (or sweetener of your choice)
1. Wash the grapes and plug them from the stems. Put them in a large saucepan.
2. With a potato masher or with a large wooden spoon squish the grapes so the juice comes out. Add the cloves and bring to a boil.
3. Let simmer for 10 minutes, then take off the heat and let infuse for another 20 - 30 minutes.
4. In the meantime, put half the chia seeds in a grinder or blender and blend until you have a flour-like consistency. I used my old coffee grinder :-)
5. Using a very fine sieve or a cloth, strain the grapes and collect the juice.
6. In a clean saucepan heat up the grape juice once more add the date syrup.
7. Add the chia powder and seeds and stir until everything is well combined.
8. While the mixture is still hot, pour into clean jars. Let it cool down and soak for a couple of hours or overnight.
Enjoy on a slice of bread, or with yoghurt or use it as fillings for cakes and cookies.
This jam doesn't keep as long as regular jams, as there is too little sugar in it to preserve the fruit. But it should keep for a week in the fridge. The upside is - jam that actually tastes like the fruit its made off. And who can resist eating it all right up anyway? :-)