The grape harvest is over, the weather is turning cooler, and I feel like cooking. One of my favorite specialties is red grape and Zinfandel jam. This chunky jam tastes good for breakfast and is also excellent on grilled spareribs and roasted game. Now watch me prepare this simple recipe.
Take 2 pounds of seedless red grapes, remove the stems and cut the grapes in half. In a heavy medium stainless or coated saucepan, combine the grapes with 1/2 cup of red Zinfandel wine, 1/3 cup of sugar, 2 large strips of orange zest, 1 cinnamon stick and 1 large bay leaf. Bring to a boil over moderate heat stirring constantly. Reduce the heat and boil the mixture, stirring occasionally, to concentrate it, until the jam is thick, about 30 minutes in all. Let cool slightly. While still warm, stir in 1 tablespoonful of the Zinfandel wine. Cool to room temperature, remove the orange zest, cinnamon stick and bay leaf. Transfer to sterile jars, seal and keep in the refrigerator.
This jam is unique and makes a great little house gift. You can experiment by using white grapes and white wines such as chenin blanc or riesling, or even Champagne, or a variety of other red wines to vary the flavor. And be sure to send me a jar.
NOTE: If you want to add pectin to gel the jam, omit the added wine at the end (it might inactivate the pectin).