DIRECTIONS

Place the grapes and sugar in the bowl of a food processor and finely chop, using one-second pulses. Transfer the chopped grapes to a deep, medium skillet or a wide saucepan; stir in the lemon peel, salt, and water, and bring to a boil over medium-high heat. Cover the pan with a lid, reduce the heat to medium low and simmer for 18 minutes, until the fruit is very tender.

In a small bowl, stir the lemon juice and cornstarch together, and then stir into the grape mixture with the butter; simmer for 6 minutes or until desired consistency. Stir in the vinegar if using. Serve warm or cool.

Make ahead: Store cooled jam in a covered glass jar in the refrigerator for up to 2 weeks.

Ingredients

4 cups black or red California grapes
3 tablespoons granulated sugar
2 strips fresh lemon peel
1/4 teaspoon sea salt
2/3 cup water
1 tablespoon fresh lemon juice
1 tablespoon cornstarch
1/2 teaspoon unsalted butter
1 teaspoon high-quality balsamic vinegar, optional

DIRECTIONS

Place the grapes and sugar in the bowl of a food processor and finely chop, using one-second pulses. Transfer the chopped grapes to a deep, medium skillet or a wide saucepan; stir in the lemon peel, salt, and water, and bring to a boil over medium-high heat. Cover the pan with a lid, reduce the heat to medium low and simmer for 18 minutes, until the fruit is very tender.

In a small bowl, stir the lemon juice and cornstarch together, and then stir into the grape mixture with the butter; simmer for 6 minutes or until desired consistency. Stir in the vinegar if using. Serve warm or cool.

Make ahead: Store cooled jam in a covered glass jar in the refrigerator for up to 2 weeks.

Servings

Makes 1 1/2 cups (6 servings)

Serving Suggestions

Stir into yogurt, use as a topping for ice cream or pound cake, spread on toasts.

Nutritional Information

Nutritional analysis per serving: 160 Calories; Protein 0 g; Carbohydrate 41 g; Fat 0 g; Cholesterol 0 mg; Sodium 170 mg; Fiber 1 g.