Apple and Grape Jam—a recipe for the topping and layering with step-by-step photos

A truly unique preserve. When you open each jar, it initially feels like apple jam, but then the flavor of grapes unfolds. This vibrant and delicate combination perfectly quenches your sweet tooth. This jam is perfect for pancakes, fritters, and as a filling.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 15 minutes
Time in the kitchen: 40 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Apple and grape jam

Ingredients

Servings

Grape

1 kg
Apples

1 kg
Sugar

600 G
Water

100 ml

Preparation

Step 1

Separate the grapes from the stems, rinse them in a colander, and let them drain. Transfer them to a saucepan and add the peeled, cored apples, sliced into wedges.

Step 2

Add water, cover, and bring to a boil over medium heat. Reduce heat to low and simmer for 30 minutes until tender.

Step 3

Periodically open the lid and stir. After this time, the fruit will look like the photo.

Step 4

Pass the resulting mixture through a fine-mesh sieve to remove the skins and grape seeds. To speed up the process, use a large spoon or a wooden masher.

Step 5

Transfer the resulting puree to a saucepan and add sugar. Mix well.

Step 6

Cook the jam uncovered for 20 minutes, stirring constantly to prevent it from burning. Cook over high heat for the first 10 minutes, then reduce to low. Once boiling, be sure to skim off any foam to prevent it from ruining the color of the jam.

Step 7

Pour the jam into sterilized jars up to the top and seal. Wrap them tightly in a towel, but do not turn them upside down.

Step 8

The apple and grape jam is ready. We use it in any baked goods because it turns out thick and has a very interesting flavor.

Choose dark grapes

Canned grapes can be made from any grape variety. However, it's best to use dark berries, the kind typically used for wine. They are more acidic and vibrant, with a rich aroma. This makes the canned grapes much more appealing in appearance and flavor.

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