Grapes
Sep 27th 2011 | 8:52 pm
#16
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Joined: Jan 2010
Posts: 946
From: Le Marche
Re: Grapes
Pete,
I made the jam with 1kg. fruit and 400 gr of sugar. The Uva Fragola grapes are sweet and have plenty of pectin in them so I would not put any more sugar than that. Boil it in a big pot, then simmer. I check if it has set by putting some on a plate that has been in the freezer. It should not have a runny consistency, although bear in mind that when it cools, it will be thicker.I also put some Frutapec( one bag to 2kg fruit) as this helps set it and the lemon acid helps preserve the jam.
Wash jars, put them in the oven to sterilize them and under the lids I put some baking paper.
I do not know what the Barbera grapes are like, but surely you can do the same with them.
I made the jam with 1kg. fruit and 400 gr of sugar. The Uva Fragola grapes are sweet and have plenty of pectin in them so I would not put any more sugar than that. Boil it in a big pot, then simmer. I check if it has set by putting some on a plate that has been in the freezer. It should not have a runny consistency, although bear in mind that when it cools, it will be thicker.I also put some Frutapec( one bag to 2kg fruit) as this helps set it and the lemon acid helps preserve the jam.
Wash jars, put them in the oven to sterilize them and under the lids I put some baking paper.
I do not know what the Barbera grapes are like, but surely you can do the same with them.
I too made grape jam a couple of yrs ago with uva fragola and another eating variety....Turned out not at all like jam, more like honey...called it grunny....just like Gales and good in stir fry too...can recommend....recipe off net, cant promise to replicate it but will give it a go again this week and report back.
Sep 28th 2011 | 5:38 am
#18
MODERATOR
Joined: Apr 2008
Posts: 19,115
From: Province of Vicenza
Re: Grapes
Forgotten how to post but will give it a go....
I too made grape jam a couple of yrs ago with uva fragola and another eating variety....Turned out not at all like jam, more like honey...called it grunny....just like Gales and good in stir fry too...can recommend....recipe off net, cant promise to replicate it but will give it a go again this week and report back.
I too made grape jam a couple of yrs ago with uva fragola and another eating variety....Turned out not at all like jam, more like honey...called it grunny....just like Gales and good in stir fry too...can recommend....recipe off net, cant promise to replicate it but will give it a go again this week and report back.
Sep 28th 2011 | 6:00 am
#20
MODERATOR
Joined: Apr 2008
Posts: 19,115
From: Province of Vicenza
Re: Grapes
Where are you now? UK or here?
Take care wherever you are x
Sep 28th 2011 | 6:07 am
#21
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Joined: Jan 2010
Posts: 946
From: Le Marche
Re: Grapes
Am back home...here in Itiland.....for another 10 days so thats good.....and sun is shining and have new kitten here...called her Jaffa after the cakes...will post pic....How r u and Indie??? Missed u.....x
Sep 28th 2011 | 6:15 am
#22
MODERATOR
Joined: Apr 2008
Posts: 19,115
From: Province of Vicenza
Re: Grapes
I'm okay thanks. Getting kids settled into school routine now as stupid school didn't offer lunches for first two weeks. Why they do this is beyond my comprehension. Chloe started middle school - so far so good (except the sodding price of text books).
OH left today for a work trip - that's good too as we had a fight last week
Dad was here on holiday which was great. He left yesterday and it's always a bit sad saying "arriverderci" but after the fight, I'm kind of glad to have some head space and be on my own.
Anyway - better mention grapes or I'll be the mod sending the thread totally off topic. I found some seedless ones for the first time in 20 years in the Co-op last month. The kids polished them off in no time.
Get into Happy Hour when you've time Angeli.
OH left today for a work trip - that's good too as we had a fight last week
Dad was here on holiday which was great. He left yesterday and it's always a bit sad saying "arriverderci" but after the fight, I'm kind of glad to have some head space and be on my own.
Anyway - better mention grapes or I'll be the mod sending the thread totally off topic. I found some seedless ones for the first time in 20 years in the Co-op last month. The kids polished them off in no time.
Get into Happy Hour when you've time Angeli.
Sep 28th 2011 | 6:25 am
#23
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Joined: Jan 2010
Posts: 946
From: Le Marche
Re: Grapes
Good to hear life in the Lorna house doing ok...Sometimes normality and routine a good thing...tho know you miss dad etc....Friend died in Hospice 2 weeks ago....was a good thing as had dragged on but never easy..
Will try Happy Hr tomoz....could do with a larf. x
Will try Happy Hr tomoz....could do with a larf. x
Nov 22nd 2011 | 2:37 am
#24
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Joined: Jul 2010
Posts: 616
From: from Tilbury, Essex to Gallipoli, Italy
Re: Grapes
Just seen this thread about grapes and jam making and wanted to give my contribution. I discovered Fruttapec from Cameo and must say it is amazing to make jams because you only have to boil it for 3 mins. and it turns out great every time (perfect consistency, more natural colour and flavour because you don't cook it for hours). Really takes the hassle out of jam making with brilliant results.
The " syrupy grape jam " sounds like the "cotto" they make here in the Salento which is basically just boiling away the grape juice till it thickens. It often accompanies "pittule" (fried bread dough) and is also nice on panna cotta or rice pudding.
Seedless grapes are only just coming to the Italian market. I can get them at my local supermarket (imported from South Africa or Chile) as well as Lidl.
Seedless varieties have existed for centuries, just think of currants and I found the following info on Wikipedia:
"Black Corinth grape variety is probably of ancient Greek origin.
In wild grapes, the species is dioecious; the sexes grow on separate vines with male flowers on one plant, and female flowers on another. Black Corinth is an "almost male" variety in that the flowers have well-developed anthers (male), but only tiny underdeveloped ovaries (female)."
and this about sultanas/raisins/Thompson Seedles
"The sultana raisin was traditionally imported to the English-speaking world from the Ottoman Empire. Turkey and Australia are major producers.
The sultana grape is cultivated in the United States under the name Thompson Seedless, named after William Thompson, a viticulturist who was an early grower in California and is sometimes credited with the variety's introduction.According to the U.S. Code of Federal Regulations, the two names are synonymous, which means Sultanas are Thompson Seedless grapes"
I have also discovered an enormous dried blonde sultana from Chile (about 2cm long) but if I eat too many they make me feel sick because they are so sweet. Also no good for baking. I can eat Sun-Maid raisins till the cows come home, pay for it the next day though.
My favourite grape is the pizzutello but I also like the flavour of the moscato wine grapes (not all the pips though!). Nowadays producers keep the best bunches in cool storage so you can get fresh grapes right up to Christmas.
Right that's my tuppence worth.
The " syrupy grape jam " sounds like the "cotto" they make here in the Salento which is basically just boiling away the grape juice till it thickens. It often accompanies "pittule" (fried bread dough) and is also nice on panna cotta or rice pudding.
Seedless grapes are only just coming to the Italian market. I can get them at my local supermarket (imported from South Africa or Chile) as well as Lidl.
Seedless varieties have existed for centuries, just think of currants and I found the following info on Wikipedia:
"Black Corinth grape variety is probably of ancient Greek origin.
In wild grapes, the species is dioecious; the sexes grow on separate vines with male flowers on one plant, and female flowers on another. Black Corinth is an "almost male" variety in that the flowers have well-developed anthers (male), but only tiny underdeveloped ovaries (female)."
and this about sultanas/raisins/Thompson Seedles
"The sultana raisin was traditionally imported to the English-speaking world from the Ottoman Empire. Turkey and Australia are major producers.
The sultana grape is cultivated in the United States under the name Thompson Seedless, named after William Thompson, a viticulturist who was an early grower in California and is sometimes credited with the variety's introduction.According to the U.S. Code of Federal Regulations, the two names are synonymous, which means Sultanas are Thompson Seedless grapes"
I have also discovered an enormous dried blonde sultana from Chile (about 2cm long) but if I eat too many they make me feel sick because they are so sweet. Also no good for baking. I can eat Sun-Maid raisins till the cows come home, pay for it the next day though.
My favourite grape is the pizzutello but I also like the flavour of the moscato wine grapes (not all the pips though!). Nowadays producers keep the best bunches in cool storage so you can get fresh grapes right up to Christmas.
Right that's my tuppence worth.
