Dark grapes: The surprising superfood and jam sensation

It's hard to resist the intense citrus notes enriched with the spicy aroma of cloves. However, the star here is the dark grapes, which are somewhat pushed into the background. They serve as the base for creating specialties in demijohns. Besides being a vitamin bomb, dark grapes can also serve as the base for a delicious jam.

The grape season in Canada typically falls in the autumn and usually lasts about two months. We are most familiar with the dark and light varieties, although there are many more. Grapes often bear fruit abundantly, and sometimes, there are not enough ideas for how to use the juicy fruits. So, what can be done with dark grapes besides wine or juice? Be sure to try the recipe for a delicious and healthy jam below.

Grape jam is not a common choice. Juicy grapes usually end up in demijohns and eventually transform into homemade wine. However, this is not the only way to use dark grapes. They are an excellent base for creating an aromatic, delicious, and healthy jam.

Grapes are rich in polyphenols, a group of antioxidants. They also contain copper, which is important for the immune system because it strengthens immunity and has antibacterial effects. The potassium in grapes helps lower blood pressure and aids in the conduction of nerve impulses. At the same time, iodine - an element that positively affects the functioning of the thyroid gland - enhances thyroid hormone production and helps prevent organ diseases.

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

Ingredients:

• 1 kg dark grapes
• 280 g 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 help thicken the future preserve.
2. Place the fruit in a large pot with a thick bottom. Add the sugar and cloves (best placed in a special bag, making them easier to remove later).
3. Start heating everything on a low flame. Meanwhile, pour boiling water over the lemon, grate its zest, and add it to the fruit. Squeeze the orange juice and add it to the pot's contents.
4. Cook the jam for about an hour and a half after it begins to boil, stirring occasionally.
5. Once the mixture thickens, it's a sign that the jam can be transferred to sterilized jars. Remove the cloves first.
6. Screw the jars tightly and 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 upside down.
8. Store in a pantry or another cool, dark place.