Dark grape jam: A surprising twist on fall's fruit bounty

It's hard to resist the intense citrus notes enriched with the spicy aroma of cloves. However, the star here is the dark grapes. While they play a subtle background role, they form the base for creating specialties like those in demijohns. Besides being a vitamin bomb, dark grapes can also serve as the foundation for a delicious jam.

The grape season occurs in the fall and typically lasts for two months. Though there are many more, we are most familiar with dark and light varieties. Grapes tend to bear fruit abundantly; sometimes, there aren't enough ideas for using these juicy fruits. So, what can be done with dark grapes besides making wine or juice? Be sure to try this recipe for a delicious and healthy jam.

Grape jam is not a common choice. Juicy grapes usually end up in demijohns, transforming into homemade wine. However, this is not the only way to use dark grapes. It's worth knowing that they can become the base for a flavorful, delicious, and healthy jam.

Grapes are rich in polyphenols, a type of antioxidant, and copper, which is vital for the immune system. Copper strengthens immunity and has antibacterial properties. The potassium in grapes lowers blood pressure and helps conduct nerve impulses. At the same time, iodine—a crucial element for thyroid health— enhances thyroid hormone production and prevents organ diseases.

Dark grapes contain resveratrol, which is essential for heart health. This compound protects against heart attacks, atherosclerosis, and strokes and has anti-inflammatory and anticancer effects. Most of the resveratrol is found in grape skins, so consuming them with their skins is beneficial.

Ingredients:

• 2 lbs dark grapes
• 10 oz sugar
• 1 orange
• 1 lemon
• a teaspoon of cloves

Preparation:

1. Wash the grapes thoroughly and dry them. Do not remove the grape skins, as they will provide thickness to the preserve.
2. Place the grapes in a large pot with a thick bottom. Then add sugar and cloves, preferably placed in a special bag to make removal easier later.
3. Begin heating everything on a low flame. Meanwhile, pour boiling water over the lemon, grate its zest, and add it to the fruits. Squeeze the juice from the orange and add it to the pot.
4. Cook the jam for about an hour and a half, stirring occasionally.
5. When the mixture thickens, it can be transferred to sterilized jars. Remember to remove the cloves first.
6. Screw the jars tightly, then pasteurize them for 15 minutes from the moment the water boils. (Hot jars should be pasteurized starting from warm water.)
7. Set the preserves aside to cool for 24 hours, placing them upside down.
8. Store them in a pantry or another cool, dark place.