French Muscat Grape Jam recipe: full kernels, luxurious taste, champagne color, a must try!

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Күн бұрын

Hi, I'm Cassandre, and today I'm going to share an easy-to-make, whole-fruit jam: Confiture de Muscat
As one of the oldest grape varieties, muscat grapes are not only green, but also white, red, purple and so on, and it is also the main grape variety used for wine making, but because it is so delicious, it is also very suitable for direct enjoyment, especially the Japanese muscat grapes, with thin skin and no seeds, with the appearance of emerald green, and it tastes even sweeter and more toothsome, which is a must-eat fruit for many tourists who come to Japan. It is a must-try fruit for many travelers to Japan.
This jam is based on the recipe of Christine Ferber, the queen of French jams, but we have adjusted the proportions and the method, so that the jam will be made in two days, but each time the boiling time is very short, mainly to allow the grapes to have enough time to be browned, so that the resulting pulp is not only complete in shape and color, but also has a very special texture.
Because it retains the texture of the grapes, it's perfect with bread, yogurt, ice cream, biscuits, muffins, etc. It also has a unique flavor when added to tea, and it's just too much of a crime to eat it with pan-fried duck breasts. Of course, this jam is also an old partner of aged cheese, and it's definitely a great way to bring an unexpected spark to the perfect meal, so for those of you who love grape jam, you should really give it a try!
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There is also a silent #ASMR version of this video: stay tuned!
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🇮🇹 How do you make Muscat Grape Jam?
Here's how to make Muscat Grape Jam and the recipe:
☞ Serving size: 500~600ml of jam can be made,
the jam jar in the video is 500ml, and there will be an extra 100ml jar when it is made.
✎ Ingredients
Muscat grapes 500g, washed and drained.
Sugar 112g, (for the first stage)
Water 30g
Apple 200g
Sugar 224g, (the second stage with sugar)
Freshly squeezed lemon juice 30g
*Prepare a piece of baking paper with the diameter of a cooking bowl.
Instuctions
1. Take out about 20% of the grapes and cut them in half, about 10 pieces (you can also increase the amount of halved grapes according to your preference).
2. In a saucepan, add 112g of sugar and 30g of water, pour all the grapes into the saucepan and cook over medium-low heat until boiling, then cook for 5 minutes until the skins crack and the sugar is completely dissolved.
3. take a cooking pot, put a sieve on it, pour the boiled glucose water into it, remove the skins of the grapes, then pour the peeled grapes and the sugar water back into the pot and let it cool.
4. Peel the apples, remove the seeds, and take 200g of pulp, cut it into four halves, and then slice it into 2mm slices.
5. Pour the apple slices, 224g of sugar and 30g of lemon juice into the jam pot, turn on the heat to medium-low, stir gently, and turn off the heat until it comes to a light boil.
6. Pour all the cooked ingredients into a mixing bowl, cover with baking paper, allowing the paper to adhere to the surface, allow to cool, then cover with plastic wrap and transfer to the fridge to chill overnight or for at least 12 hours.
7. Pour the sweetened ingredients back into the jam pot and cook over medium-high heat (depending on the power of your gas stove) until it boils, then cook for 6 to 8 minutes, stirring constantly and carefully removing any foam.
8. check the consistency of the jam, as apples are rich in pectin, the jam will become thick and hard if overcooked, put a small plate in the freezer beforehand and pour a few drops on the plate when it is almost done, if it is gelatinous, it means it is done.
9. Remove the jam pan from the heat and immediately divide the jam into pre-sterilized jars, screw on the lids, invert and allow to cool.
** The finished jam can be kept unopened for up to six months, so enjoy as soon as possible after opening.
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Chapter:
00:00 Opening
00:35 Introduction of ingredients
01:12 Day 1: Preparation: processing grapes, apples and candied fruit
07:24 Day 2: Simmering the muscadine grape jam
10:57 Enjoying the whole fruit of Muscadine Grape Jam
12:43 Tips and tricks for making French Muscadine Grape Jam
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For more detailed instructions and tips, please refer to our recipe website:
More recipes:
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Пікірлер: 43

@kathywu5205 8 ай бұрын

老師真專業教學後講到重點了🎉

@SweetDumpling 8 ай бұрын

一定要的囉 😊

@a2468834 8 ай бұрын

😂真的太奢華了啦XD 做完後可能會捨不得吃（？

@SweetDumpling 8 ай бұрын

那買巨峰來做，巨峰果醬的味道我覺得也很讚。😊

@akak-ot5kv 8 ай бұрын

高級食材，讚❤

@SweetDumpling 8 ай бұрын

哈哈，今年天氣好產量大增，聽說台灣也大降價呀～要不然巨峰做味道也一級棒。😊

@mercurylee8004 8 ай бұрын

Cassandre老師，請教一些問題。 1. 加那麼多的蘋果是為了增加果膠嗎？是否因為麝香葡萄果膠不多？可否適度使用果凍粉或將三分之一的葡萄切碎更方便果膠釋出？ 2. 葡萄皮去除是否只為口感？是否適合將皮用果汁機攪打後倒回果醬中一起煮？麝香葡萄太貴，不想浪費果皮上的果膠和花青素。^^ 3. 我這次吃到日本岡山的麝香葡萄，甜度極高，可是香氣和風味的多重卻不如巨峰。這配方中的蘋果和檸檬會否強壓了葡萄清淡的風味呢？謝謝老師的解惑。❤

@SweetDumpling 8 ай бұрын

哈囉， 1. 主要是葡萄的果膠非常少，必須要借助其它水果的果膠或直接加果膠粉，即使葡萄磨汁，果膠還是不足。另外，若不喜歡蘋果，也可用洋梨替代。 2. 去皮是為了口感沒錯，我們有試過把葡萄全拿去打，但果皮打不太爛，仍舊有「口感」，倒是有個方法可以整個水果充份利用，假若使用的葡萄是有籽的，可以把果皮和籽取下後收集起來，放入那種茶袋裡，跟著葡萄一起煮，籽可以貢獻一點膠質。然後巨峰的皮較厚，口感較韌，收集起來一起煮可以幫助釋出漂亮的巨峰紫色哦。 3. 我覺得不會耶，反而口味上有共襄盛舉的效果，因為水果煮過後的風味跟新鮮的風味是截然不同的。😊

@mercurylee8004 8 ай бұрын

@@SweetDumpling 太謝謝Cassandre老師的詳解。聽到老師已經為大家實驗過其他料理方式，就覺得很感動。

@user-gk8wy4sd8t 8 ай бұрын

謝謝老師分享

@SweetDumpling 8 ай бұрын

很特別的葡萄果醬口味哦～😊

@MH-jf2gd 8 ай бұрын

I love this

@SweetDumpling 8 ай бұрын

thank you so much 😊

@cassandralin1006 8 ай бұрын

Cassandre老師，您好我有問題要問一下您的那些西餐用具是在拿裡買的。謝謝您辛苦了

@SweetDumpling 8 ай бұрын

哈囉，請問你是指哪些用具？☺️

@user-di8ks7iz2r 8 ай бұрын

好漂亮🤓

@SweetDumpling 8 ай бұрын

謝謝，味道也很特別哦。😊

@user-di8ks7iz2r 8 ай бұрын

@@SweetDumpling 我相信🥂😉

@Louis-ki3rb 4 ай бұрын

試著用無籽綠葡萄做皮很薄，怎麼煮也不會開裂，用手去剃也不會剝落那麼沒去皮也沒關係嗎？

@SweetDumpling 3 ай бұрын

無籽葡萄的皮可以吃，比較細嫩，若可以接受帶皮口感，應該就ok。😊

@user-zg7vq3vd4t 8 ай бұрын

奢華耶，果然是法國🇫🇷❤❤❤❤❤❤❤

@SweetDumpling 8 ай бұрын

為了做這款果醬，爬了一下文才發現全世界很多國家都有麝香葡萄，有的有籽，有的沒籽，其實用酸甜層次更分明的巨峰做，我也很推。😊

@nic01exs 8 ай бұрын

下重本呀！

@SweetDumpling 8 ай бұрын

台灣不是今年新聞一直報好康說麝香大降價，除了麝香，每個葡萄品種都可以做成果醬哦。😊

@yschou3158 8 ай бұрын

娘娘，此物中有極重的麝香

@SweetDumpling 8 ай бұрын

哈哈😂

@user-kr7xr4me8s 3 ай бұрын

您好，請問為什麼要用烘焙紙？果醬能存放多久呢？

@SweetDumpling 3 ай бұрын

用烘焙紙有幾個功能： 1. 可以讓果粒完全浸在糖漿裡，這樣糖漬的效果會更好，不然果粒有可能會浮在糖漿上，就會有部分漬不到糖。 2. 覆蓋一層烘焙紙，可以讓果粒與空氣隔離，這樣能有效的降低水果與空氣接觸而氧化變色。你也可以參考我們另一集玫瑰荔枝覆盆子果醬的影片，裡面有針對烘焙紙這部分較詳細的說明： kzbin.info/www/bejne/q3TYnWmaoZyUo6s