Probably this is not a jam you want to spread on a toast with a morning cup of coffee.
But this is definitely the jam you will be happy to treat your guests with.
More and more I like those savory jams which I prepare from fruits and vegetables. Now it is turn for a grape appetizer. In addition to homemade sweet grape jam I really like my grape green salsa – it is so good with chicken. And how wonderful and elegant in its simplicity is the Chicken Veronique!
Usually grapes are on my list of purchases when I am expecting guests – it is convenient to serve them for dessert and as a part of a fruit-and-cheese plate. Also, when grapes are in season I am trying various kinds of juicy and sunny berries (or fruit – I guess you can call them either way) from the fresh crop. Besides that the grapes are not very popular in my house.
Anyway, if you have a leftover of wilted grapes in a fridge and don’t know what to do with them recall my grape-and-onion jam recipe in your mind.
A jar of this stunning delicacy could be a great appetizer for any occasion. I served grape-and-onion jam with soft goat cheese (cream cheese is fine too) on French baguette toasts along with homemade tapenade – my friends were very pleased with such a delicious appetizers which followed by a bright and juicy Provence style chicken, a wonderful French cuisine dish.
One 6-8 oz jar
- 7-8 oz green or red seedless grapes
- 7-8 oz onions (yellow, red, sweet, Spanish), finely chopped
- 1-2 tsp sugar (or to taste ,depends on grapes sugar content and personal taste)
- 1 tablespoon lemon juice
- 1 chili pepper (fresno or jalapeno), seeds removed, finely chopped
- 1 large clove garlic, minced
- 3-4 thyme sprigs
- Ground black pepper
- Pinch of cayenne pepper
- 1-2 tablespoons dark balsamic vinegar
- 1 tablespoon olive oil
In a saucepan, heat the olive oil. Add the onion, lightly sprinkle it with salt and cook over low heat for 10 minutes.
Add balsamic vinegar and cook over low heat for 5 minutes.
Add the garlic, chili pepper and cook for 1 minute.
Add the grapes, thyme, cayenne pepper, black pepper, 2 tablespoons of water, bring to a boil and cook over very low heat, stirring occasionally, for 35-45 minutes. All the liquid should evaporate.
Remove the thyme sprigs and pour hot jam into dry jars. Close with a lid. Cool.
Store it in a refrigerator.
I think rosemary and lavender are could be also very good here.
If you prefer, you can add some spices, such as cinnamon, cloves, allspice, and anis.
Cook with pleasure and enjoy the world!