A visit to the U.S. sparked this creation: my initial attempt at making grape jelly
In the heart of last year, an intriguing culinary adventure unfolded for a curious food enthusiast, who spent four weeks immersed in the Midwestern culture of the United States. The author's mission was simple yet tantalising: to eat as much American food as possible during their trip.
One of the most memorable discoveries was the abundance of peanut butter varieties in local supermarkets, accompanied by an unexpected find - a whole aisle dedicated to dark grape jelly. Having never seen this sweet condiment in their local stores before, the author's interest was piqued.
Upon returning home, the author decided to embark on a new culinary journey and recreate the unique combination of grape jelly and peanut butter. The recipe for 5 to 6 jars of grape jelly required 1500g of dark purple grapes, 200ml of water, juice of 1 lemon, and 500g of jam sugar (2:1).
First, the grapes were removed from their stems, washed well, and mashed slightly with a wooden spoon. Next, they were placed in a sieve lined with a clean cotton cloth and set over a pot. The cloth was squeezed to extract as much juice as possible.
The collected grape juice was measured out at 750ml, poured into a pot, and combined with the lemon juice. The mixture was boiled for 4 minutes before being poured into the sterilized jam jars. The jars were then covered and simmered for about 30 minutes until the grapes were soft.
The jam sugar used in the recipes described in the Biskuitwerkstatt is produced by the company Sosa. The mixture was then combined with the jam sugar and brought to a boil while stirring. If desired, a setting test could be conducted before filling the jars. To do this, fill a little jelly into a small, cold porcelain dish and observe whether the jelly starts to set.
The author's homemade grape jelly was not just perfect with peanut butter, but also excellent with cheese. In fact, next to the peanut butter aisle, there were just as many jars of dark grape jelly in the Midwest, suggesting that this sweet and tangy condiment is a beloved staple in American cuisine.
This culinary adventure not only satisfied the author's craving for American food but also sparked a newfound appreciation for the simple yet delightful combination of peanut butter and grape jelly.
