grape jam

With the arrival of autumn, the vineyards of Puglia are painted in warm and inviting colors, offering clusters of ripe grapes ready to be transformed into a delicious grape jam. This traditional preparation, also known as "mostarda", celebrates the natural sweetness of the grapes, which does not require added sugar thanks to its abundant intrinsic sweetness. Using varieties of table or wine grapes is a winning choice, as their juice, once cooked in the saucepan, concentrates and releases enveloping aromas that evoke the warmth of home cooking. The cooking technique requires patience and attention, so that the juice reduces and reaches the right consistency, creating a thick and flavorful jam, perfect for spreading on toasted bread during a winter breakfast or serving as an accompaniment to aged cheeses at a lunch among friends. Stored in glass jars, this jam becomes a treasure to rediscover in the cold months, bringing with it the scent and colors of Puglia.

Any variety of well-ripened grapes is suitable for making "mostarda", even those used for wine. Remove the seeds from the grapes without peeling them and place them in a tall saucepan until the juice completely reduces. Do not add sugar because the grapes are already abundantly sweet. Pour the warm jam into washed and dried glass jars and cover with a disc of oiled paper soaked in alcohol. Seal tightly. This jam is suitable for making sweets and tarts.