Green Grape Jam
Sweet and sticky preserved whole grapes rounded out with Massalis need to make it onto your next salad or cheese board or herby crostini.
Sweet and sticky preserved whole grapes rounded out with Massalis need to make it onto your next salad or cheese board or herby crostini.
Condiment
Yield 1 ½ cups
Helen Park
Sweet and sticky preserved whole grapes rounded out with Massalis need to make it onto your next salad or cheese board.
¼ cup sugar
2 Tbsp water
2 cups green grapes, stemmed and washed
1 Tbsp lemon juice
½ tsp Massalis blend
Pinch fine seal salt
In a small heavy bottom sauté pan, cook the sugar to an amber caramel.
Add the rest of the ingredients and bring back to boil.
Simmer for 20 minutes.
Remove from heat and store.
The recipe can also work with red or black seedless grapes – just make sure they’re seedless.
For more jams and preserves, check out the Quick Pan Jams!
Questions? Contact helen@laboiteny.com
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