Grape Jam

According to local Israeli and Palestinian custom, the way to eat any of these jams is to serve them in little bowls on a silver or brass tray, with cold water in fine glasses on the side.Within the Russian community in Israel, there are also many types of jams and they are also presented in little bowls. And of course, there is no reason not to eat them on toast for breakfast or simply spoon the jam (like I love to do).

Grape Jam
Grape Jam

  • 4 lb (2 kg) long white grapes
  • 10 cups (2 kg) sugar
  • 5-7 cardamom pods
  • Juice of 1 1/2 lemons

    Grape Jam
    Grape Jam

  1. Separate the grapes from their stems, split open, and remove the seeds.
  2. Place the grapes in a deep bowl, pour over the sugar, and allow to stand for 6-8 hours.
  3. Transfer to a saucepan, bring to a boil then cook for 1 hour, or until the jam becomes a clear red (white grapes tum red during cooking).

    Grape Jam
    Grape Jam
  4. Add the cardamom seeds and lemon juice, and continue to cook until the bubbles tum transparent and shiny, about 10 to 15 minutes.
  5. Transfer to sterilized, dry jars and close hermetically.
  6. The jam will seem liquid at first, but it will jell as it cools.
  7. If the jam wrinkles when you pour it out and scrape it, it is ready.
Grape Jam 4 with mustard
Grape Jam 4 with mustard

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